This yogurt curry chicken is a weeknight lifesaver: boneless chicken thighs are simmered in a spiced yogurt-tomato sauce that turns silky and tangy as it cooks. The yogurt tenderizes the meat while the curry spices—cumin, coriander, turmeric, and garam masala—build deep flavor in under an hour. Serve it over rice or with warm naan for a comforting, restaurant-quality dinner at home.
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup (240 g) plain full-fat yogurt (not Greek), at room temperature
- 2 tablespoons (30 ml) vegetable oil or ghee
- 1 large yellow onion, finely chopped (about 1.5 cups / 225 g)
- 4 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1 tablespoon (8 g) ground cumin
- 2 teaspoons (5 g) ground coriander
- 1 teaspoon (2 g) ground turmeric
- 1 teaspoon (2 g) garam masala
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 cup (240 ml) chicken broth, low-sodium
- 1 teaspoon (6 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 2 tablespoons (8 g) chopped fresh cilantro, for garnish
Instructions
- In a medium bowl, combine the chicken pieces with 1/2 cup (120 g) of the yogurt, 1/2 teaspoon of the salt, and a pinch of turmeric. Mix well, cover, and let marinate at room temperature for 15 minutes while you prep the other ingredients. (If you have time, marinate in the fridge for up to 2 hours.)
- Heat the oil or ghee in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 6–8 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the cumin, coriander, turmeric, garam masala, and cayenne (if using). Cook for 30 seconds, stirring constantly, until the spices are toasted.
- Add the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 5 minutes, allowing the sauce to thicken slightly.
- Reduce the heat to low. Add the remaining 1/2 cup (120 g) yogurt to the sauce, stirring constantly until fully incorporated. The sauce should be smooth and creamy.
- Add the marinated chicken pieces along with any marinade. Stir to coat the chicken in the sauce. Season with the remaining 1/2 teaspoon salt and the black pepper.
- Cover and simmer gently for 20–25 minutes, stirring occasionally, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum for poultry).
- Uncover and simmer for an additional 5 minutes if you prefer a thicker sauce. Taste and adjust salt if needed.
- Garnish with fresh cilantro and serve hot.
Tips
- Don’t use Greek yogurt: It’s thicker and can curdle when heated. Full-fat regular yogurt has a higher fat content and a more stable texture. If you only have Greek, whisk in 1–2 tablespoons of water or milk to thin it before adding.
- Prevent curdling: Always bring the sauce to a gentle simmer, not a rolling boil, after adding the yogurt. Also, let the yogurt come to room temperature before stirring it in—cold yogurt added to hot liquid is more likely to separate.
- Marinate ahead: The 15-minute marinating time is the minimum. For more tender and flavorful chicken, marinate in the fridge for up to 2 hours. Don’t go beyond that, as the acid in the yogurt can make the meat mushy.
- Spice level: Adjust the cayenne to your taste. For a milder curry, omit it entirely. For extra heat, add a chopped green chili with the garlic and ginger.
Serving Suggestions
Serve the yogurt curry chicken over steamed basmati rice or with warm naan or roti for soaking up the sauce. A side of cucumber salad (cucumber, red onion, and a little lemon juice) adds a fresh contrast. For a complete meal, add a simple green vegetable like sautéed spinach or green beans.
Variations
- Vegetarian: Swap the chicken for 1.5 lb (680 g) of firm tofu, cubed, or 2 cups (about 300 g) of chickpeas (drained and rinsed). If using tofu, add it in the last 10 minutes of cooking to avoid breaking it up. Reduce the broth to 1/2 cup (120 ml) and skip the marinating step.
- Add vegetables: Stir in 1 cup (about 150 g) of frozen peas or diced bell peppers during the last 10 minutes of simmering.
- Use chicken breast: If you prefer white meat, use boneless, skinless chicken breasts and reduce the simmering time to 15–18 minutes, or until cooked through. Be careful not to overcook, as breast meat dries out quickly.
- Creamier sauce: For an extra-rich sauce, stir in 2 tablespoons (30 ml) of heavy cream or coconut milk just before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. The curry will keep for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce, until heated through to 165°F (74°C). You can also reheat in the microwave in 30-second intervals, stirring in between. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use Greek yogurt instead of regular? Yes, but thin it with a little water or milk first (about 2 tablespoons per cup) to mimic the consistency of regular yogurt. Greek yogurt has less fat and more protein, making it more prone to curdling when heated.
Why did my yogurt curdle? Curdling usually happens if the yogurt is added to a boiling sauce, or if the sauce contains too much acid (like tomatoes) and the yogurt is cold. To avoid this, keep the heat low, stir constantly when adding the yogurt, and let the yogurt come to room temperature first.
Can I make this dairy-free? Yes, substitute the yogurt with a plain, unsweetened dairy-free yogurt (such as coconut or almond-based) and use coconut oil instead of ghee. The texture will be slightly different, but it will still be creamy and delicious.
How do I thicken the sauce? If the sauce is too thin, simmer uncovered for an extra 5–10 minutes to reduce it. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, then simmer for 2 minutes.
Can I use curry powder instead of the individual spices? Yes, you can substitute 2 tablespoons of good-quality curry powder for the cumin, coriander, turmeric, and garam masala. The flavor will be less nuanced, but it will still be tasty.
Is this curry spicy? The base recipe is mild, with a gentle warmth from the spices. The heat comes from the optional cayenne, so you can control it by adding less or none at all.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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