Heavenly Homemade Indian Chicken Curry (Printable Version)
Aromatic Indian chicken simmered with garam masala, yogurt and warm spices for a comforting homemade meal.
# What You Need:
→ Meats
01 - 1¾ lb boneless chicken thighs, cut into bite-size pieces
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 2 medium tomatoes, chopped
06 - 2 green chilies, sliced (optional)
07 - 1 handful fresh cilantro, chopped (for garnish)
→ Spices
08 - 1½ tsp ground cumin
09 - 1½ tsp ground coriander
10 - 1 tsp turmeric powder
11 - 1½ tsp garam masala
12 - 1 tsp chili powder (adjust to taste)
13 - 1 tsp salt (adjust to taste)
14 - ½ tsp black pepper
15 - 2 bay leaves
16 - 4 whole cloves
17 - 4 green cardamom pods
18 - 1 cinnamon stick
→ Dairy & Others
19 - ⅔ cup plain yogurt
20 - 3 tbsp vegetable oil or ghee
21 - ¾ cup + 1½ tbsp water or chicken broth
22 - Juice of ½ lemon
# How To Make It:
01 - Heat oil or ghee in a large heavy-bottomed pan over medium heat. Add bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for 1 minute until fragrant.
02 - Add onions and cook, stirring often, until golden brown, about 8 minutes.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Add chopped tomatoes and green chilies. Cook until tomatoes break down and the mixture thickens, about 4 minutes.
05 - Add cumin, coriander, turmeric, chili powder, salt, and black pepper. Stir well and cook for 2 minutes to bloom the spices.
06 - Mix in the chicken pieces, coating them well with the masala. Cook until lightly browned on all sides, about 5 minutes.
07 - Add yogurt gradually, stirring continuously to prevent curdling.
08 - Pour in water or chicken broth, bring to a gentle simmer, cover, and cook for 20–25 minutes until the chicken is cooked through and tender.
09 - Stir in garam masala and lemon juice. Simmer uncovered for another 3–5 minutes to thicken the sauce.
10 - Remove whole spices before serving. Garnish with fresh cilantro.
# Helpful Hints:
01 -
- The layering of whole and ground spices creates a depth that tastes like it took all day, even though it comes together in about an hour.
- Boneless chicken thighs stay juicy and tender no matter what, which makes this nearly impossible to overcook.
02 -
- If your yogurt curdles when you add it, your heat is too high, so reduce to medium low and stir vigorously to bring it back together.
- The curry tastes even better the next day because the spices continue to develop, making it a perfect make ahead meal.
03 -
- The color of your onions determines the depth of your curry, so cook them until they are truly golden brown, not just softened.
- Adding garam masala at the very end instead of with the other ground spices preserves its volatile aromatics and gives the dish a brighter finish.