Indian Curry Express & Bar–Style Chicken Curry Recipe

This Indian-style chicken curry pairs tender boneless thighs with a tomato-and-onion gravy seasoned with cumin, coriander, turmeric, and garam masala. It is inspired by the familiar flavors of North Indian curry-house cooking, though recipes vary by region and cook; the sauce is easy to adjust for heat and thickness at home.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
1 tsp (6 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 large yellow onion, about 10 oz (280 g), finely chopped
1 tbsp (15 g) fresh ginger, finely grated
4 garlic cloves, about 12 g, finely grated or minced
1 tsp (2 g) ground cumin
1½ tsp (3 g) ground coriander
½ tsp (1 g) ground turmeric
¼ tsp (0.5 g) cayenne pepper, or less for a mild curry
1 tbsp (16 g) tomato paste
1 can (14½ oz/411 g) diced tomatoes, with their juices
¾ cup (180 ml) water, plus 2–4 tbsp (30–60 ml) more if needed
½ tsp (1 g) garam masala
¼ cup (60 ml) heavy cream, optional
2 tbsp (8 g) chopped fresh cilantro leaves, plus more for serving
1 tsp (5 ml) fresh lemon juice, optional

Instructions

Prepare the ingredients (25 minutes). Cut the chicken into even pieces so they cook at roughly the same rate. Pat them dry with paper towels, then season with the black pepper and about half the salt. Chop the onion, grate the ginger and garlic, and measure the spices and tomato paste before you begin cooking. Keep the raw-chicken board and knife separate from ready-to-eat garnishes, and wash your hands after handling the chicken.
Brown the chicken (6 minutes). Heat the oil in a wide, heavy pot or Dutch oven over medium-high heat. Add the chicken in one layer, working in batches if the pot is crowded. Brown the pieces for about 3 minutes, turn, and cook for another 3 minutes; they do not need to cook through yet. Transfer them to a clean plate. A little browning builds flavor, but avoid leaving the chicken in the pot long enough to dry it out.
Soften the onion (10 minutes). Reduce the heat to medium and add the chopped onion to the same pot. Stir often, scraping up browned bits, until it is soft and lightly golden, about 10 minutes. If the onion starts sticking before it softens, add a tablespoon of water and lower the heat slightly. A properly softened onion gives the gravy body; rushing this stage can leave the sauce tasting sharp.
Cook the aromatics (1 minute). Stir in the ginger and garlic and cook for about 1 minute, just until fragrant. Keep them moving so they do not scorch. Add the cumin, coriander, turmeric, cayenne, and tomato paste. Stir for 1 minute to coat the onion and warm the spices. If the mixture looks dry or catches on the bottom, add a splash of water rather than letting the spices burn.
Build the tomato sauce (7 minutes). Add the diced tomatoes and their juices, the remaining salt, and ¾ cup (180 ml) water. Bring the mixture to a gentle simmer, then cook uncovered for about 7 minutes, stirring now and then. The tomatoes should soften and the sauce should become cohesive. For a smoother gravy, mash the tomatoes with the back of a spoon; blending is optional, but let the sauce cool slightly first if using a countertop blender.
Simmer the chicken (15 minutes). Return the chicken and any juices on the plate to the pot. Stir, cover, and reduce the heat to maintain a gentle simmer for 15 minutes, stirring once midway through. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If any piece has not reached that temperature, continue simmering and recheck it before serving. If the curry gets thicker than you like, stir in water a tablespoon at a time.
Finish and rest (5 minutes). Turn off the heat and stir in the garam masala, optional cream, and cilantro. Let the curry stand for 5 minutes so the sauce settles and the flavors mingle. Taste and adjust with more salt or a small squeeze of lemon juice. Serve hot, with extra cilantro if desired.

Tips

Choose the right chicken. Boneless thighs stay tender through simmering and are forgiving if the timing varies slightly. Boneless breasts can be used, but cut them evenly and check the temperature promptly because they can dry out more easily. Bone-in pieces need longer simmering, so do not use the listed cook time without checking doneness.
Keep the heat controlled. The onion should soften and turn lightly golden, not blacken. Burnt garlic or spices can make the whole pot taste bitter. If the base begins sticking, lower the heat and loosen the browned fond with a spoonful of water.
Adjust the spice level carefully. Cayenne is the main source of direct heat here; start with a pinch for a mild curry or omit it, then add more near the end if needed. Garam masala blends differ in strength, so add the measured amount first and taste before adding extra.
Use a substitute with its effect in mind. If garam masala is unavailable, use an equal amount of curry powder for a convenient alternative; it will taste different and often less warmly aromatic. Heavy cream can be replaced by ¼ cup (60 ml) plain yogurt, but take the pot off the heat and stir the yogurt in gradually to reduce the chance of curdling.

Serving Suggestions

Serve the curry in shallow bowls with steamed basmati rice, which catches the tomato gravy and keeps the meal simple. Naan, roti, or another flatbread is useful for scooping up the sauce; warm bread briefly in a dry skillet or according to its package directions. For a fuller plate, add a cucumber salad, sliced red onion with lemon, or a simple vegetable side such as sautéed green beans. These fresh, crisp accompaniments balance the warm spices without requiring another rich sauce.

Set out lemon wedges and extra cilantro at the table so each person can adjust the finish. If serving rice and curry together, keep them in separate dishes until mealtime rather than mixing a large batch in advance. A spoonful of plain yogurt alongside the curry can temper its heat, while a little extra cayenne or chopped green chile can be offered separately for people who want more spice.

Variations

Make it dairy-free. Leave out the cream; the tomato-onion gravy is flavorful without it. For a rounder finish, stir in a tablespoon of coconut milk or simply add a little water to loosen the sauce. Coconut milk brings a noticeable coconut flavor, so it is not a neutral substitute for cream.

Add vegetables. Stir in 1 cup (150 g) of thawed peas during the final 5 minutes of simmering, or add 1 cup (130 g) of small cauliflower florets with the chicken and simmer until tender. Vegetables release moisture and can change the sauce thickness, so check the pot and simmer uncovered briefly at the end if it looks too loose.

Use chickpeas instead of chicken. For a meat-free version, replace the chicken with two drained and rinsed cans of chickpeas, about 3 cups (510 g) total. Add them after the tomato sauce has simmered and cook for 10 minutes to warm through and absorb the spices. Since the chickpeas are already cooked, there is no poultry temperature check; make sure the curry is steaming hot before serving.

Make the gravy smoother or richer. Mash the tomatoes in the pot for a rustic texture, or carefully blend the tomato-onion sauce before returning it to the pot and adding the chicken. For a richer variation, keep the optional cream in the recipe. Avoid blending hot liquid in a sealed blender jar; follow the blender maker’s instructions and vent the lid safely.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking, transferring it to a shallow, covered container so it cools promptly. Keep it refrigerated for 3–4 days. Store rice separately when possible, since separate containers make it easier to cool and reheat each part evenly. Do not leave the curry at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).

To reheat a portion on the stovetop, warm it over medium-low heat with a splash of water, stirring occasionally until hot throughout. In a microwave, cover loosely, heat in short intervals, and stir between intervals so there are no cool spots. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Reheat only the amount you plan to eat. The curry can also be frozen in an airtight freezer-safe container for up to 2–3 months for best quality; thaw it in the refrigerator before reheating.

Frequently Asked Questions

Can I make this curry ahead of time?

Yes. You can cook it a day ahead, cool it promptly, and refrigerate it in a covered container. The spices often taste more blended after resting overnight. Reheat gently with a splash of water, stirring until evenly hot, and bring leftovers to 165°F (74°C) before serving.

Why is my curry sauce watery?

Tomatoes and chicken can release liquid, and a covered pot retains steam. Simmer the curry uncovered for a few minutes to reduce the sauce, stirring so it does not stick. If the chicken is already cooked through, avoid a long, hard boil; remove the pieces temporarily while reducing the gravy, then return them to warm through.

Can I use chicken breast instead of thighs?

Yes. Cut breast meat into evenly sized pieces and follow the same browning method, but check it early because breast meat can become dry if overcooked. Use a thermometer in the thickest pieces and cook poultry to 165°F (74°C), the USDA FSIS safe minimum. If the chicken reaches temperature before the sauce is ready, lift it out and stir it back in at the end.

Is this curry very spicy?

As written, it has a gentle-to-medium warmth, and the cayenne amount can be reduced or omitted for a milder pot. Ground chiles vary in strength, so avoid adding a large amount all at once. You can serve extra chile separately, which lets diners adjust their own portions without making the whole batch hotter.

What can I use if I do not have garam masala?

Curry powder is the easiest pantry substitute, used in the same small quantity, though the result will have a different flavor. If you have no suitable blend, omit the garam masala rather than adding a large amount of one unrelated spice. The cumin, coriander, turmeric, ginger, garlic, and tomato still make a complete, savory curry base.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).