Deep Indian Kitchen Chicken Curry Recipe

This Deep Indian Kitchen-style chicken curry is a homemade interpretation: tender chicken thighs simmered in a warmly spiced tomato sauce, finished with yogurt and a little cream. Indian chicken curries vary widely by region and household; this version uses familiar pantry spices and is served with rice or flatbread to catch the sauce.

Ingredients

2 lb (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 large yellow onion, finely diced, about 1½ cups (250 g)
1 tbsp (15 g) finely grated fresh ginger
4 garlic cloves, finely grated or minced, about 1 tbsp (15 g)
1 tsp (2 g) ground cumin
2 tsp (4 g) ground coriander
1 tsp (2 g) paprika
½ tsp (1.5 g) ground turmeric
¼ tsp (0.5 g) cayenne pepper, or less to taste
1 dried bay leaf, about 0.2 g
1 cup (240 g) tomato passata or smooth tomato puree
1 cup (240 ml) water, plus a little more if needed
1 tsp (6 g) fine salt, plus more to taste
½ cup (120 g) plain full-fat yogurt, brought close to room temperature
¼ cup (60 ml) heavy cream, optional
1 tsp (2 g) garam masala
1 tbsp (15 ml) fresh lemon juice
¼ cup (10 g) chopped fresh cilantro, for finishing

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces and dice the onion. Grate the ginger and garlic, measure the spices, and set the yogurt out while you cook so it is not very cold. Pat the chicken dry with paper towels; this helps it brown rather than steam. Keep raw chicken and its utensils separate from the finished curry.
Brown the chicken. Heat the oil in a heavy, wide pot or Dutch oven over medium-high heat for about 2 minutes. Add the chicken in two batches, leaving space between pieces, and brown each batch for about 5 minutes, turning once or twice. It does not need to cook through at this point. Transfer the chicken to a clean plate. Crowding the pot makes the chicken release liquid and prevents good browning.
Soften the onion. Reduce the heat to medium. Add the diced onion to the same pot and cook for 8 minutes, stirring often and scraping up the browned bits. The onion should be soft and lightly golden, not deeply crisped. If the pot looks dry or the onion catches, add 1 tablespoon (15 ml) water and lower the heat slightly.
Bloom the aromatics and spices. Stir in the ginger and garlic and cook for 1 minute, until fragrant. Add the cumin, coriander, paprika, turmeric, cayenne, and bay leaf. Stir for 1 minute so the spices coat the onion and warm in the oil; do not let the garlic or spices scorch, which can make the sauce taste bitter.
Build the tomato sauce. Pour in the passata, water, and salt. Stir thoroughly, scraping the bottom of the pot, and bring the mixture to a gentle simmer. Cook for 4 minutes, stirring once or twice, until the raw tomato aroma softens and the sauce looks evenly combined.
Simmer the chicken. Return the chicken and any juices on the plate to the pot. Stir to coat, cover, and lower the heat so the sauce simmers gently for 21 minutes. Stir once halfway through. Check a few of the largest pieces with a food thermometer inserted into the thickest part; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again after a few minutes.
Finish with yogurt and seasoning. Turn the heat to low. Put the yogurt in a small bowl, whisk in 2 tablespoons (30 ml) of hot sauce from the pot, then whisk in another 2 tablespoons. Stir this warmed yogurt mixture gradually into the curry. Add the optional cream and garam masala, and cook gently for 3 minutes without letting the sauce boil hard. Remove the bay leaf, stir in the lemon juice, and taste. Add salt or a small splash of water if needed, then scatter cilantro over the top.
Serve while hot. Spoon the chicken and plenty of sauce into a serving bowl. Set out rice or flatbread alongside it, and offer extra lemon wedges or cilantro if you like. The sauce thickens as it sits; loosen it with a tablespoon or two of hot water if it becomes thicker than you want.

Tips

Use yogurt carefully. Full-fat plain yogurt is less likely to split than low-fat yogurt. Bringing it toward room temperature and tempering it with hot sauce, as directed, helps it blend smoothly. Keep the finished curry at a gentle simmer rather than boiling it vigorously.
Adjust heat gradually. The recipe is moderately mild with ¼ teaspoon cayenne. For a gentler curry, leave it out; for more heat, add a pinch at a time near the end. Chili powders vary in strength, so taste before adding more.
Choose a practical substitute for passata. If smooth passata is unavailable, blend canned crushed tomatoes until smooth. The sauce may be a little thinner or more textured, so simmer it uncovered for a few extra minutes before returning the chicken to the pot.
Give the onion time. Rushing this step leaves sharp onion flavor and a less rounded sauce. Keep the heat moderate and stir often; if the onion browns too quickly, lower the heat and add a spoonful of water rather than adding extra oil.

Serving Suggestions

Serve the curry over steamed basmati rice, which gives the sauce room to soak in, or with naan, roti, or another soft flatbread for scooping. A simple side of cucumber, sliced onion, and lemon adds cool crunch and freshness. For a fuller meal, add a vegetable side such as sautéed green beans, roasted cauliflower, or peas; keep its seasoning fairly simple so the curry remains the main flavor.

For a casual meal, put the curry in a warm serving bowl and let diners choose their own portions of rice, bread, cilantro, and lemon. If serving it with several other dishes, keep the curry warm until mealtime and provide a spoon for the sauce. A small bowl of plain yogurt on the table is also useful for anyone who prefers a cooler, milder bite.

Variations

Use coconut milk instead of cream. Replace the optional ¼ cup (60 ml) cream with the same amount of unsweetened canned coconut milk. It brings a subtle coconut note and makes the sauce taste less dairy-rich. Add it with the yogurt, and avoid a hard boil. If you want a dairy-free version, use an unsweetened, unflavored plant-based yogurt that is suitable for cooking; the sauce may be tangier or less silky.

Make it without dairy. Omit the yogurt and cream, then simmer the tomato sauce until it has a consistency you like. You can stir in 2 tablespoons (30 ml) of coconut milk near the end, or simply finish with lemon and cilantro. This gives a lighter, more tomato-forward sauce rather than the creamy finish in the main recipe.

Add vegetables. Stir in 1 cup (150 g) of frozen peas during the final 5 minutes, or add 1 cup (130 g) of small cauliflower florets when the chicken goes into the sauce. If you add a large amount of vegetables, check the sauce level and add a splash of water if necessary. Cut vegetables into similar-sized pieces so they cook evenly.

Use bone-in chicken. Bone-in thighs can work, but they need more time than the boneless pieces in this recipe. Simmer until the meat is tender and check the thickest part without touching the bone; the poultry safe minimum remains 165°F (74°C). The cooking time will vary with the size of the pieces, so use the thermometer rather than relying only on the clock.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, using a shallow, covered container so the curry cools promptly. It keeps for 3–4 days in the refrigerator. The sauce may firm up when cold, and a little oil may rise to the surface; both are normal. Stir it before reheating. For longer storage, freeze in airtight portions for about 2–3 months for best quality. Thaw frozen curry overnight in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if the sauce is too thick. You can also use a microwave-safe covered dish, stirring halfway through so the center heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the temperature in several places, especially when reheating a large portion. Avoid repeatedly cooling and reheating the whole batch.

Frequently Asked Questions

Is this the exact Deep Indian Kitchen packaged curry recipe? No. This is a homemade, Indian-inspired chicken curry recipe, not an official formula or a claim about the ingredients in any packaged product. It uses chicken, tomato, onion, warming spices, and a creamy finish to make a satisfying curry at home.

Can I make this curry ahead? Yes. You can cook it a day ahead, cool it promptly, and refrigerate it covered. The flavors mingle as it rests, and the sauce may thicken, so add a little water when reheating if needed. Reheat the portion thoroughly to 165°F (74°C), and add fresh cilantro just before serving for a brighter finish.

Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out if simmered too long. Cut it into evenly sized pieces and check it with a food thermometer; poultry must reach 165°F (74°C). Remove pieces from the heat once they reach the safe temperature, while keeping the sauce at a gentle simmer. Thighs are more forgiving and usually stay juicier.

How can I make the curry thicker or thinner? For a thicker sauce, simmer it uncovered for a few minutes before adding the yogurt, stirring so the bottom does not catch. For a thinner curry, stir in hot water a tablespoon at a time. Add liquid gradually because the sauce will loosen further when it is stirred and reheated.

What can I use if I do not have garam masala? You can leave it out; the curry will still have flavor from the cumin, coriander, paprika, turmeric, and ginger. Garam masala is a fragrant spice blend, and its exact ingredients vary. A small pinch of ground cinnamon and extra ground cumin can approximate some of its warmth, but the result will not taste exactly the same.

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).