Curry Up Indian Grill Columbus, OH-Inspired Chicken Curry

This home-style chicken tikka masala is a creamy, tomato-based curry with yogurt-marinated chicken, warm spices, and a little char from a hot pan. If you are searching for Curry Up Indian Grill in Columbus, OH, this is a practical Indian grill–inspired recipe to make at home, not a claim to reproduce a restaurant’s exact recipe; curry styles and spice levels vary.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), cut into roughly 1½-inch pieces
½ cup plain whole-milk yogurt (120 g)
2 tbsp lemon juice (30 ml)
1 tbsp finely grated fresh ginger (6 g), for the marinade
2 garlic cloves, finely grated or minced (6 g), for the marinade
1 tsp fine salt (6 g), for the marinade
1 tsp garam masala (2 g), for the marinade
1 tsp ground cumin (2 g), for the marinade
1 tsp Kashmiri chili powder (2 g); or use ¾ tsp sweet paprika plus ¼ tsp cayenne
1 tbsp neutral oil (15 ml), for the chicken
2 tbsp ghee or neutral oil (30 ml), for the sauce
1 medium yellow onion, finely diced (about 1 cup / 180 g)
3 garlic cloves, minced (9 g), for the sauce
1 tbsp finely grated fresh ginger (6 g), for the sauce
2 tbsp tomato paste (32 g)
1 can crushed tomatoes (14.5 oz / 411 g)
½ cup water (120 ml), plus a little more if needed
1½ tsp ground coriander (3 g)
1 tsp ground cumin (2 g)
½ tsp ground turmeric (1.5 g)
¼ tsp cayenne pepper (about 0.5 g), or to taste
1 tsp garam masala (2 g), for the sauce
½ cup heavy cream (120 ml)
1 tsp dried kasuri methi, also called dried fenugreek leaves (about 1 g), optional
1 tsp packed brown sugar (4 g), optional, to balance tart tomatoes
½ tsp fine salt (3 g), to start the sauce, then more to taste
¼ cup chopped fresh cilantro (about 4 g), for serving

Instructions

Prepare the chicken and mise en place. Cut the chicken into even pieces so it cooks at a similar pace. In a medium bowl, mix the yogurt, lemon juice, marinade ginger and garlic, salt, garam masala, cumin, chili powder, and 1 tablespoon oil until smooth. Set out the sauce ingredients and chop the onion and remaining aromatics before the chicken marinates; this preparation takes about 25 minutes and makes the cooking sequence easier to manage.
Marinate for 30 minutes. Add the chicken to the yogurt mixture and turn the pieces until they are coated. Cover and refrigerate for 30 minutes. This short rest gives the surface time to take on the seasoning without making the chicken excessively sour. Do not leave raw chicken on the counter while it marinates. If you need to get ahead, it can marinate for up to 8 hours in the refrigerator, although the stated total time assumes a 30-minute rest.
Sear the chicken, about 14 minutes. Heat a large, heavy skillet or grill pan over medium-high heat until hot, then lightly oil it if the surface is not nonstick. Lift the chicken from the marinade, letting excess drip back into the bowl, and arrange the pieces in a single layer without crowding. Cook in batches if needed, turning once or twice, until browned in spots and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer cooked chicken to a clean plate; do not reuse a plate or utensil that held raw chicken unless it has been washed.
Build the tomato sauce, about 16 minutes. Lower the skillet heat to medium and add the ghee or oil. Add the onion and cook, stirring often, until softened and lightly golden, about 6 minutes. Stir in the sauce garlic and ginger for 30 seconds, then add tomato paste, coriander, cumin, turmeric, cayenne, garam masala, and the initial ½ teaspoon salt. Cook for 1 minute, stirring so the spices become fragrant without scorching. Pour in the crushed tomatoes and water, scraping up browned bits from the pan. Simmer gently for about 8 minutes, stirring occasionally, until the sauce thickens slightly. If it becomes too thick before the tomatoes taste mellow, add water 1 tablespoon at a time.
Finish the curry, about 5 minutes. Turn the heat to low. Stir in the cream and brown sugar, if using. Crumble the kasuri methi between your fingers over the sauce to release its aroma. Add the chicken and any juices collected on the plate, then simmer gently for 3 to 5 minutes so the pieces are hot and coated. Avoid a hard boil after adding cream, which can make the sauce look grainy. Taste and adjust salt, cayenne, or a splash of water. Scatter cilantro over the top and serve hot.

Tips

Keep the pan uncrowded. Chicken releases moisture if packed tightly, so it may steam instead of browning. Sear in two batches if necessary, and let the pan regain heat between batches. A few charred edges are desirable, but blackened yogurt can taste bitter.
Choose a chili substitute thoughtfully. Kashmiri chili powder brings vivid color and gentle heat. Sweet paprika plus a small amount of cayenne is an easy supermarket substitute; paprika gives color, while cayenne supplies the sharper heat. Add extra cayenne only after tasting the finished sauce.
Use kasuri methi if you can find it. Dried fenugreek leaves add a distinctive lightly bitter, aromatic finish. If unavailable, omit them rather than substituting fenugreek seeds, which are much stronger and can make the curry taste harsh. The sauce will still be flavorful, just less herbaceous.
Balance the sauce at the end. Tomatoes differ in sweetness and acidity. Add the optional brown sugar only if the sauce tastes sharply tart, and use cream gradually if you prefer a lighter curry. A small splash of water can loosen a thick sauce without making it richer.

Serving Suggestions

Serve the curry in warm bowls with basmati rice, which catches the tomato-cream sauce, or with naan, roti, or another flatbread for scooping. For a complete meal, add a simple cucumber salad, sliced red onion with lemon, or steamed green vegetables. Keep the accompaniments fairly plain so they do not compete with the ginger, toasted spices, and creamy sauce.

For a dinner spread, place the cilantro and extra lemon wedges on the table and let everyone finish their own portion. If serving rice, make it separately and spoon the curry beside or over it just before eating; keeping the rice separate also makes leftovers easier to chill and reheat evenly. A small bowl of plain yogurt can cool the meal for guests who prefer less heat.

Variations

Make it dairy-light: Use an unsweetened, unflavored coconut-based yogurt in the marinade and full-fat coconut milk in place of cream. The coconut flavor will be noticeable and the curry will taste less like the classic cream-finished version. Check that the yogurt substitute is thick enough to cling to the chicken.
Use chicken breast: Substitute 1½ lb (680 g) boneless chicken breast, cut into even pieces. Breast is leaner and can dry out sooner, so start checking its temperature early and remove it as soon as the thickest piece reaches 165°F (74°C). Do not rely on color alone to judge doneness.
Make a vegetarian curry: Replace the chicken with 1 lb (450 g) paneer cubes or 2 cans drained chickpeas (about 480 g drained). Brown paneer briefly or add chickpeas directly to the simmering sauce; because these options do not require cooking to a poultry temperature, heat them until thoroughly hot. The result is a different but satisfying tomato curry.
Adjust the richness and heat: For a less rich sauce, use half-and-half instead of heavy cream and keep the heat low after adding it. For more heat, add cayenne in small pinches at the end. A spoonful of plain yogurt stirred into an individual serving is another option, but avoid boiling the pot after adding yogurt.

Storage and Reheating

Refrigerate the curry within 2 hours of cooking, in shallow airtight containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since that makes it easier to portion and reheat without overcooking the chicken. Do not leave the finished curry at room temperature for extended serving; return the pot or serving dish to refrigeration within the same 2-hour window.

For longer storage, freeze the cooled curry in a freezer-safe container for up to 2 months for best texture. Thaw it overnight in the refrigerator. Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring often and adding a tablespoon or two of water if the sauce has thickened. You can also use a microwave, stirring midway through. In either case, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Cream sauces may separate slightly after freezing, but gentle stirring usually brings them back together.

Frequently Asked Questions

Is this the exact Curry Up Indian Grill recipe?

No. This is a home-cooked Indian grill–inspired chicken curry, not a verified restaurant formula. Restaurant recipes are often specific to their kitchens, and curry can vary in creaminess, spice, and preparation. Use this version as a dependable starting point, then adjust the heat and sauce thickness to suit your table.

Can I marinate the chicken overnight?

Yes, provided it stays covered in the refrigerator. Up to 8 hours is a practical range for this yogurt-and-lemon marinade. The recipe calls for only 30 minutes, so overnight marinating is not required. Very long exposure to acidic marinade can soften the outside of the chicken more than you may want.

Can I make the curry ahead?

Yes. You can cook it a day ahead, cool it promptly, and refrigerate it; the flavors meld as it rests. Reheat gently until the center reaches 165°F (74°C), stirring as it warms. If making components ahead instead, refrigerate the marinated chicken and sauce ingredients separately, and cook the chicken fully before combining them.

How can I make the sauce smoother?

For a smooth texture, let the tomato sauce cool slightly and blend it before adding the cream and chicken. Use an immersion blender directly in the pan or transfer it carefully to a countertop blender, following the blender maker’s instructions for hot liquids. Return the sauce to a gentle simmer, then finish with cream and chicken. This step is optional; a finely diced onion gives the unblended sauce a pleasant, lightly textured finish.

What should I do if the curry is too spicy or too thin?

If it is too spicy, stir in a little more cream or serve it with plain rice and yogurt; avoid adding a large amount of sugar, which will change the flavor. If the sauce is too thin, simmer it uncovered for a few minutes before adding the chicken, stirring often so the bottom does not catch. If it is too thick, loosen it with water a tablespoon at a time.

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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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