This Indian-style chicken curry pairs tender chicken thighs with a warmly spiced onion-and-tomato sauce, finished with yogurt and fresh cilantro. Curry recipes vary across India and across households; this approachable stovetop version uses familiar pantry spices and serves well with rice or flatbread.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (680 g), cut into roughly 1-inch pieces
- 1/2 cup plain whole-milk yogurt (120 g), brought toward room temperature
- 2 tbsp neutral oil, such as canola or sunflower oil (30 ml)
- 2 medium yellow onions (about 300 g), finely chopped
- 1 tbsp finely grated fresh ginger (15 g)
- 4 garlic cloves (about 12 g), finely grated or minced
- 1 tsp ground cumin (2 g)
- 1 tsp ground coriander (2 g)
- 1 tsp ground turmeric (3 g)
- 1 tsp garam masala (2 g), plus more to taste
- 1/2 tsp Kashmiri chili powder (about 1 g), or mild paprika; use more or less to taste
- 1 tsp fine salt (6 g), divided, plus more to taste
- 1 can crushed tomatoes (14.5 oz/411 g)
- 1 cup water (240 ml), plus a little more if needed
- 1 tbsp lemon juice (15 ml)
- 1/4 cup chopped fresh cilantro (about 10 g), plus extra leaves to garnish
- Cooked basmati rice or warm naan, for serving (optional)
Instructions
- Prepare the ingredients. Cut the chicken into similar-size pieces so they cook evenly. Chop the onions finely, grate the ginger and garlic, measure out the spices, and set the yogurt on the counter while you cook. Keep the chicken and its cutting board separate from ready-to-eat foods, and wash your hands and utensils after handling raw poultry.
- Brown the chicken, about 6 minutes. Heat the oil in a heavy-bottomed pot or deep skillet over medium-high heat. Season the chicken with about half the salt. Working in two batches so the pieces are not crowded, brown the chicken for about 1 1/2 minutes per side. It does not need to be cooked through yet. Transfer it to a clean plate; if the pot looks dry, leave the browned bits and add a teaspoon of oil.
- Soften the onions, about 12 minutes. Reduce the heat to medium and add the onions with a small pinch of salt. Cook, stirring often and scraping up browned bits, until the onions are soft and golden at the edges. If they begin to stick before softening, add a tablespoon of water and lower the heat slightly. Taking time here builds the sauce’s flavor; pale, just-softened onions will make a lighter and less rounded base.
- Cook the aromatics and spices, about 2 minutes. Add the ginger and garlic and stir for 1 minute, until fragrant. Add cumin, coriander, turmeric, garam masala, chili powder, and the remaining salt. Stir for about 30 seconds, just until aromatic. Keep the mixture moving so the ground spices do not scorch on the bottom of the pot.
- Reduce the tomatoes, about 5 minutes. Pour in the crushed tomatoes and stir well, loosening any browned bits. Cook at a steady simmer for about 5 minutes, stirring regularly, until the tomato mixture thickens slightly and no longer smells raw. If the sauce catches, turn the heat down and add a splash of water rather than letting the spices burn.
- Simmer the chicken, about 20 minutes. Return the chicken and any juices on the plate to the pot. Add 1 cup water and bring the sauce to a gentle simmer. Cover partially and cook for about 20 minutes, stirring once or twice, until the chicken is tender and cooked through. Check the thickest pieces with a food thermometer; USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If the sauce is thicker than you like before the chicken is done, add water a few tablespoons at a time.
- Finish the curry. Turn off the heat. Stir the yogurt in a spoonful at a time, mixing each addition into the sauce before adding the next. This gradual approach helps limit curdling. Stir in the lemon juice and chopped cilantro, then taste and adjust salt, chili, or garam masala. If you prefer a thinner curry, loosen it with a little hot water; for a thicker sauce, simmer it uncovered briefly before adding the yogurt.
- Serve hot. Spoon the curry over rice or serve it alongside naan. Add cilantro leaves at the table and offer lemon wedges if you like a brighter finish.
Tips
- Make the sauce as mild or as spicy as you like. Kashmiri chili powder contributes color and gentle heat. Mild paprika is an easy substitute, though it tastes less like chili. For more heat, add a pinch of cayenne or finely chopped fresh green chili with the ginger and garlic; increase gradually because the sauce becomes more intense as it simmers.
- Keep the onions moving, but let them take their time. Finely chopped onions soften more evenly than large chunks. Stir often, especially toward the end, and use a little water if the bottom starts to brown too quickly. Deeply browned or burnt onions can make the finished curry taste bitter.
- Use room-temperature yogurt and add it off the heat. Cold yogurt added directly to a hot, bubbling sauce is more likely to separate. Whole-milk plain yogurt gives the sauce a mellow, creamy finish. If you do not have yogurt, use 1/4 cup (60 ml) heavy cream instead; it will taste richer and less tangy.
- Do not overcrowd the chicken while browning. A crowded pot steams the pieces instead of giving them color. Brown in batches, and do not worry if the chicken is still raw in the middle at this point; it finishes cooking in the sauce. Check the final temperature rather than relying only on color or timing.
Serving Suggestions
Basmati rice is a natural match because its separate, fragrant grains catch the sauce without overwhelming it. For a useful starting point, cook about 1 cup (190 g) dry basmati rice for four modest portions, following the package directions. Warm naan, roti, or another flatbread is also good for scooping up the onion-tomato gravy. If you serve both rice and bread, smaller portions of each make a balanced spread.
Add a cooling side such as plain yogurt or cucumber raita, and put lemon wedges, sliced onion, or extra cilantro on the table for people to adjust their plates. A simple vegetable side—such as sautéed green beans, roasted cauliflower, or a leafy salad—adds freshness and texture. The curry is substantial on its own, so sides can be uncomplicated. For a larger meal, offer a lentil dish or a vegetable curry, keeping the chicken curry as one part of a varied menu rather than making every dish rich.
Variations
Make it dairy-free. Omit the yogurt and finish with 1/2 cup (120 ml) unsweetened coconut milk, stirred in after the chicken is cooked. Coconut milk makes the sauce silkier and adds a noticeable coconut flavor, which is pleasant but different from the tang of yogurt. Check that the product is unsweetened and adjust salt and lemon to taste.
Use bone-in chicken. Bone-in thighs or drumsticks can replace boneless thighs, but they need a longer simmer. Keep the curry at a gentle bubble and begin checking after about 30 minutes; the pieces may take 35 to 45 minutes depending on their size. Check each piece with a food thermometer and make sure poultry reaches 165°F (74°C). Add water as needed so the sauce does not reduce too far while the chicken cooks.
Make a vegetarian version. Replace the chicken with 2 cans chickpeas, drained and rinsed (about 3 cups/510 g total), and use vegetable broth or water. Make the sauce through the tomato step, then simmer the chickpeas in it for 10 to 15 minutes so they take on the spices. Add a few handfuls of spinach near the end if desired. The texture will be softer and the cooking time shorter than the chicken version.
Change the spice profile. Garam masala blends vary, and some include more cinnamon or clove than others. If yours is particularly strong, begin with 1/2 teaspoon and add more at the end. A pinch of ground cinnamon can make the sauce warmer, while extra coriander gives it a more citrusy, earthy character. These are adjustments, not requirements; the listed blend makes a balanced everyday curry.
Storage and Reheating
Refrigerate leftover curry within 2 hours of cooking, in a covered shallow container. It keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the spices often taste more blended the next day. If you know you will have leftovers, keep rice separate so it is easier to cool and reheat safely.
For longer storage, freeze the curry in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it overnight in the refrigerator, or reheat it from frozen in a covered saucepan over low heat with a splash of water. Stir often to warm it evenly and avoid scorching the thick sauce. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Add a spoonful of yogurt only after reheating, if you want a fresher creamy finish; repeated boiling can make yogurt-based sauces separate.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Use an equal weight of boneless, skinless chicken breast cut into similar-size pieces. Breast meat is leaner and can become dry if simmered too long, so begin checking it a few minutes before the 20-minute mark. It still needs to reach 165°F (74°C) at the thickest point. Removing the pot from the heat as soon as it reaches that temperature helps keep it tender.
Can I make the curry ahead?
Yes. You can cook the curry a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat gently until it reaches 165°F (74°C), stirring and adding a little water if the sauce has thickened. For the freshest texture, you can also prepare the tomato-onion sauce ahead and refrigerate it, then simmer the chicken in the sauce on the day you plan to serve it.
Why did my yogurt split?
Yogurt can separate if it is very cold, low in fat, or stirred into a vigorously boiling sauce. Take the pot off the heat, let the bubbling settle, and use room-temperature whole-milk yogurt. Stir it in gradually. If the sauce has already split, it is generally still usable; whisk it gently or blend a small portion of the sauce and stir it back in. Avoid a hard boil after adding dairy.
Is this curry very spicy?
As written, it has mild heat, especially if you use paprika instead of chili powder. Kashmiri chili is usually used for a vivid color and a gentler warmth than many hot chili powders, but products differ. Start with less if you are unsure, taste near the end, and add more in small pinches. You can increase the heat at the table with chili flakes or fresh chili.
Can I use fresh tomatoes instead of canned?
Yes. Use about 1 3/4 cups (350 g) finely chopped ripe tomatoes in place of the can. Their water content and acidity vary, so cook them until they break down and the sauce thickens; this may take a few extra minutes. If the tomatoes are especially tart, a little extra yogurt at the end can soften the sharpness. Canned crushed tomatoes are more consistent and convenient, but fresh tomatoes work well in season.
Related
- Mutton Stew: A Slow-Simmered Recipe for Tender Meat
- Mutton Curry: What It Is and How to Make It
- Pol Roti: Sri Lankan Coconut Flatbread Recipe and Tips
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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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