Tulo

Indian Chicken Curry Recipe

A pot of dark red-orange Indian chicken curry with tender chicken pieces, topped with chopped cilantro, next to a bowl of steamed basmati rice.
Photo by Loren Castillo on Pexels

Marinating the chicken in yogurt and spices tenderizes it while the meat cooks, and slowly browning a real onion-tomato base (not just simmering raw aromatics) builds the deep, layered flavor that separates home-style Indian curry from a thin, one-note sauce.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs chicken thighs, boneless, cut into chunks
  • 1/2 cup plain yogurt
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 cup tomatoes, pureed or crushed
  • 3 tablespoons ghee or neutral oil
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder or cayenne
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped, for garnish

Nutrition per serving

Calories
237
Protein
10g
Carbs
9g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl, combine the chicken, yogurt, turmeric, and half the salt. Cover and marinate in the refrigerator for at least 20 minutes, or up to 4 hours.
  2. 2Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring often, for 10-12 minutes, until deeply golden brown, not just softened.
  3. 3Add the garlic and ginger and cook for 1 minute, until fragrant.
  4. 4Stir in the cumin, coriander, and chili powder and cook for 30 seconds, stirring constantly, until the spices smell toasted, not burnt.
  5. 5Add the tomato puree and remaining salt. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate at the edges of the pan.
  6. 6Add the marinated chicken along with any liquid in the bowl. Stir to coat the chicken in the sauce.
  7. 7Cover, reduce the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened around it.
  8. 8Uncover, stir in the garam masala, and simmer for 2 more minutes.
  9. 9Taste and adjust salt or chili to preference. Garnish with fresh cilantro and serve hot with rice or flatbread.

Tips & variations

  • Bone-in, skin-on chicken thighs work well too; add 10-15 minutes of extra simmer time and remove the skin before serving if preferred.
  • For a milder curry, cut the chili powder in half and skip the cayenne substitution.
  • Swap the chicken for paneer or chickpeas for a vegetarian version; add paneer only in the last 10 minutes so it doesn't toughen.
  • A spoonful of heavy cream or coconut milk stirred in at the end mellows the spice and adds richness.

Storage & reheating

Refrigerate in an airtight container for up to 4 days; the flavor actually improves after a day. Freeze for up to 3 months in a freezer-safe container. Reheat gently on the stovetop over low heat with a splash of water, since the sauce thickens as it chills.

Tips from the Tulo kitchen

  • Letting the chicken marinate for a few hours instead of 20 minutes makes a noticeable difference in tenderness and flavor depth.
  • If the sauce looks too thin after simmering, uncover the pot for the last 5-10 minutes to let excess liquid cook off.

FAQ

Can I make this curry ahead of time?

Yes. It reheats well and often tastes better the next day once the spices have had time to settle into the sauce. Store it covered in the refrigerator and reheat gently on the stove.

What can I use instead of yogurt in the marinade?

Buttermilk or coconut milk both work as substitutes; either will tenderize the chicken, though coconut milk will add a slightly sweeter flavor.

Is this curry very spicy?

As written it has mild-to-moderate heat. The chili powder amount can be adjusted up or down freely without affecting the rest of the recipe's balance.

What's the best way to serve this curry?

Steamed basmati rice or a flatbread like naan or roti are the traditional pairings, both work well for scooping up the sauce.

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