indian style curry chicken recipe

Written ByJenny Smyth Posted on
indian style curry chicken recipe
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The Best indian style curry chicken recipe

I’ve been making Indian-style curry chicken for my family for years, and it’s always a hit. The dish originated in the Indian subcontinent, where it’s known as ‘murgh mughani’ or ‘chicken korma’.

The rich and creamy sauce is made with a blend of spices, yogurt, and nuts, giving it a unique flavor profile that’s both familiar and exotic. When I serve it to my kids, they love the way the flavors dance on their tongues, and I appreciate how easy it is to make in bulk for busy weeknights or special occasions.

The key to this recipe is using high-quality spices and taking the time to toast them in oil before adding the other ingredients. This step deepens the flavors and gives the sauce a beautiful aroma that fills the entire house.

I like to serve it over basmati rice or with naan bread for a comforting meal that’s both healthy and satisfying.

Indian Style Curry Chicken

Indian Style Curry Chicken

4.8 from 1210 votes

A rich and flavorful Indian-style curry chicken recipe. This dish is a blend of aromatic spices, tender chicken, and a creamy tomato-based sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

500g chicken breasts cut into bite-sized pieces
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
1 tsp lemon juice

For the Curry

2 tbsp vegetable oil
1 large onion finely chopped
2 cloves garlic minced
1 tbsp ginger minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 tsp red chili powder
1 can (14 oz) diced tomatoes
1 cup chicken broth
1 cup plain yogurt
1 tbsp tomato paste
1 tbsp chopped fresh cilantro
salt to taste
black pepper to taste

👨‍🍳Directions

1In a mixing bowl, combine chicken pieces, salt, ginger paste, garlic paste, and lemon juice.
2Mix well and set aside to marinate for 15 minutes.
3After 15 minutes, the chicken should be well coated and slightly tender.
4Heat vegetable oil in a large skillet over medium heat.
5Add the chopped onion and sauté until translucent and lightly golden.
6This should take approximately 5 minutes.
7Add minced garlic and ginger to the skillet and sauté for an additional 1 minute until fragrant.
8Stir frequently to prevent burning.
9Add cumin, coriander, turmeric, garam masala, and red chili powder to the skillet.
10Stir well to combine the spices with the onion mixture.
11Cook for 1 minute until the spices are aromatic and well combined.
12Add the marinated chicken to the skillet.
13Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
14Pour in the diced tomatoes and chicken broth.
15Stir well to combine all the ingredients.
16Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
17Stir occasionally to ensure the chicken cooks evenly and the sauce thickens slightly.
18After 15 minutes, stir in the yogurt and tomato paste.
19Cook for an additional 5 minutes, stirring gently to prevent the yogurt from curdling.
20The sauce should be smooth and creamy.
21Taste and adjust the seasoning with salt and black pepper.
22Garnish with chopped cilantro before serving.
23The curry should have a rich, aromatic flavor and a creamy texture.

🔧Equipment

Mixing bowl
Large skillet with lid
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: You can adjust the spiciness by increasing or decreasing the amount of red chili powder. For a creamier curry, add a splash of heavy cream before serving.

This Indian-style curry chicken recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight meal or a special dish to serve at a family gathering.

The leftovers reheat beautifully in the microwave or on the stovetop, making it easy to enjoy again throughout the week.

I like to serve it over basmati rice or with naan bread for a comforting meal that’s both healthy and satisfying.

❓ Frequently Asked Questions About Indian Style Curry Chicken

Q: What is the difference between Indian-style curry chicken and other types of curry?

Indian-style curry chicken is made with a blend of spices that are commonly used in Indian cuisine, such as cumin, coriander, cinnamon, and cardamom. These spices give the dish its unique flavor profile and aroma. Other types of curry may use different spices or combinations of spices that produce a distinct flavor.

Q: Can I make this recipe with chicken breast instead of thighs?

While you can use chicken breast in place of thighs, keep in mind that breast meat will be leaner and may become dry if overcooked. Thighs have more fat and connective tissue, which helps to keep them moist and tender during cooking.

Q: How long does this recipe take to make from start to finish?

This recipe takes about 30-40 minutes to prepare and cook, depending on how quickly you can chop the onions and toast the spices. If you’re making it in bulk for a large gathering, you may want to plan ahead and prepare some of the ingredients ahead of time.

Q: Can I use store-bought curry powder instead of making my own spice blend?

While store-bought curry powder can be convenient, it may not have the same depth of flavor as making your own spice blend from scratch. If you choose to use store-bought curry powder, be sure to taste as you go and adjust the seasoning accordingly.

Q: Is this recipe gluten-free?

This recipe is gluten-free as written, but be sure to check the ingredients of any store-bought spices or sauces you may be using to ensure they don’t contain gluten.

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