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    Home » Recipes

    9th February 2017 Dinner

    Home » Recipes

    Best Indian Chicken Curry With Yoghurt

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    Best Indian Chicken Curry With Yoghurt - How to make Indian restaurant favourite, an easy chicken curry recipe at home. This curry is packed full of flavour, includes tender bone-in chicken and a deliciously more-ish rich curry base. It is ready to eat in 45 minutes and makes a great meal for the whole family. Most people love Indian food and everyone loves a good chicken curry. Lucky for you, we don’t do mediocre Chicken curry around here!

    Chicken Curry in a bowl

    Best Indian Chicken Curry With Yoghurt

    There are many chicken curry recipes on the site. If you want to try more Indian chicken recipes, check out these recipe Tawa Chicken, Chicken Handi, Patiala Chicken, Boneless Chicken Curry, Chana Dal with Chicken.

    This is the best chicken curry recipe, it is ideal for beginners and comes with soft, tender & succulent pieces of chicken.

    This is a recipe that we make all the time at home.

    I grew up eating Chicken Curry and make endless varieties of this recipe. This particular recipe is one that anyone can make.

    You can omit the yoghurt or replace it with coconut milk for a whole new flavour.

    Serve it with Jeera Rice, Naan or Chapatti.

    Traditional Indian Curry doesn’t generally include tinned tomatoes, chicken broth/stock, curry powder or cornflour/corn starch. I use tinned pureed plum tomatoes for ease.

    What is Chicken Curry?

    Chicken curry is a recipe originating from the Indian subcontinent. 

    The recipe is similar to a chicken stew made up of a base of onions, tomatoes, ginger, garlic, chilli peppers and a spices such as cumin, coriander, cardamom, cinnamon, turmeric, chilli. 

    Ingredients and Notes for Indian Chicken Curry Recipe

    These are the key ingredients in the recipe and potential substitutions:

    Oil 

    Sunflower Oil, Vegetable Oil, Avocado Oil, Coconut Oil, Mustard Oil, Rapeseed Oil or Ghee. I would not recommend Olive Oil for this recipe.

    Chicken 

    Bone-in Chicken Thighs and Drumsticks or a whole Chicken cut into 8 - 12 pieces. 

    Onions

    White Onions, Yellow Onion or Red Onion. Cooked till golden for a subtle sweetness.

    Garlic

    Use fresh Garlic Cloves, crushed Garlic from a Jar or frozen Garlic Paste cubes.

    Ginger

    Use freshly crushed or grated ginger is best, crushed Ginger from a jar or frozen Ginger Paste cubes.

    Green Chilli Paste

    This is optional. You can also substitute with 2 fresh Chillies that have been pierced or chopped.

    Tomatoes

    Fresh Tomatoes or tinned Plum or Diced Tomatoes that have been pureed. 

    Tomato Puree

    Or tomato paste adds concentrated tomato flavour but this can be skipped.

    Yoghurt

    Plain or Greek Yoghurt works best.

    Salt and Black Pepper

    I like to add a pinch of Black Pepper but this is optional.

    Curry Spices

    Chilli Powder (or Cayenne Pepper), Turmeric Powder, Coriander Powder, Cumin Powder, 

    Garam Masala

    You can also use an Indian Curry Powder. Madras Curry Powder is great.

    Coriander

    Garnish with fresh Corinader/fresh Cilantro.

    How To Make Chicken Curry 

    Mariande Chicken in Salt, Chilli, some of the Garlic, some of the Ginger and Yoghurt for 15 minutes.

    Chicken marinaded in yoghurt and spices

    Heat 2 tablespoons of oil in large heavy bottomed pan. 

    When the oil turns hot, add chopped Onions. Cook until a deep golden brown. At least 15 minutes.

    Add Garlic, Ginger and Green Chilli Paste if using. Cook for 2 - 3 minutes.

    Onions, Oil and Green Chilli in pot

    Golden onions, garlic, ginger in pot

    Add Tomatoes and cook covered on low for 10 minutes until the oil seperates at the sides.

    Tomatoes added to pot

    Add Coriander, Cumin, Turmeric, Red Chilli, Salt. Cook for 3 - 4 minutes.

    Add Chicken, Water and Garam Masala. Simmer on high for 5 minutes.

    Water and Chicken added to pot

    Cook covered on low heat for 45 minutes.

    Chicken Curry in a bowl

    Tips for cooking Chicken Curry 

    Chicken

    You can make this curry with boneless skinless chicken breasts or skinless chicken thighs.

    Just adjust the cooking time. Around 25 - 35 minutes.

    Traditionally this recipe is made with a whole skinless chicken cut into 8 - 12 pieces. 

    Garam Masala

    The flavour for Garam Masala does vary between brands.

    Essentially it is a  Spice mix that is made up of a blend of roasted whole  aromatic spices such as bay leaf, cloves, cinnamon, cardamom.

    I use this instead of whole spices in this recipe. If you prefer to use whole spices, add them right at the beginning before the onions.

    Cook until fragrant and then add the onions and continue with the recipe.You can use Curry Powder if that is all you have.

    Veg

    Some people like to add Veggies to the recipe, like for example chopped red peppers.

    Chickpeas or Lentils

    You can add Chickpeas or make this Chicken and Chickpea recipe and Lentils to this recipe to make it more substantial. Add it at the same time as the chicken. 

    How to double this recipe

    You can double this recipe by doubling all the ingredients aside from onions (you will only need 1 extra, 1 inch extra Ginger and the Garlic can be increased by an additional 3 cloves).

    Cook for 10 minutes longer in a much larger pot!

    You can also halve the recipe!

    Variations

    • Swap out the chicken for Paneer to make it Vegetarian.
    • You can replace the Garam Masala with an Indian Curry Powder.
    • You can add Greek Yoghurt or Cashew Paste to the curry to make it thicker. Just soak 12 Cashews in water for 30 minutes and then blend to a smooth paste. Add after the tomatoes have coked.
    • This recipe is best cooked slow. Some people even use make slow cooker chicken curry for super juicy chicken.
    • You can blend the onions after cooking them out if you like.
    • To make a creamy chicken curry with a coconut curry sauce, add a can of full-fat coconut milk or Coconut Cream.

    What to serve it with

    • Boiled White rice  or Jeera Rice
    • Chapatti 
    • Kachumber Salad
    • Raita 
    • Popadums
    • Veg Pulao 
    • Naan Bread

    Can I make it ahead?

    Yes, chicken curry can be made up to 2 days ahead.  Reheat in a pot over medium-high heat until the chicken is piping hot throughout.

    Can I freeze Chicken Curry?

    Yes, it freezes well.

    Once cooled place in an airtight container for up to 3 months. I tend to defrost in the fridge for a few hours and then reheat on the stove with a splash of water but you can also reheat in the microwave.

    Can I make this recipe in a pressure cooker?

    Yes you can make this recipe in a pressure cooker like an instant pot/ninja food or similar. Cook on high pressure for 20 minutes and then do a natural release.

    For more Indian Curries, Check out these recipes:

    Butter Chicken - Chicken Makhani

    The BEST Karahi Chicken

    Dry Masala Prawns Fry (Indian)

    Lamb Chops Curry

    Kidney Beans Curry - Rajma Masala

    Chicken Akni, One Pot Chicken and Rice

    Easy Mutton Pulao - Yakhni Pulao

    did you make this recipe?

    if you try this recipe, or any other recipe on tiffin and tea, please take a moment to leave a star rating and/ or leave me a 💬 comment/share on social media. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

     

    Chicken Curry in a bowl
    5 from 3 votes
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    Best Indian Chicken Curry With Yoghurt

    Best Indian Chicken Curry With Yoghurt - How to make Indian restaurant favourite, an easy chicken curry recipe at home. This curry is packed full of flavour, includes tender bone-in chicken and a deliciously more-ish rich curry base. It is ready to eat in 45 minutes and makes a great meal for the whole family. Most people love Indian food and everyone loves a good chicken curry. Lucky for you, we don’t do mediocre Chicken curry around here!

    Course Dinner
    Cuisine Indian
    Keyword Basic Chicken Curry, Hyderabadi Chicken Curry
    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Servings 6
    Calories 265 kcal
    Author Safira

    Ingredients

    • 2 lb Chicken cleaned and cut into 8 - 12 pieces or 8 chicken thighs/legs
    • 2 tsp Salt
    • 1 tsp Red Chilli powder
    • 6 Garlic Cloves crushed or grated
    • 2 ½ inch Ginger crushed or grated
    • 150 g Plain Yoghurt or Greek Yoghurt
    • 4 Tomatoes Diced or 400g Plum tinned tomatoes, pureed
    • 1 tbsp Tomato Puree
    • 2 tbsp Oil
    • 3 Onions Sliced finely or diced
    • 1 tsp Ground Coriander
    • 1 tsp Ground Cumin
    • 1 tsp Ground Turmeric
    • 1 tsp Garam Masala optional
    • 1 tsp Green Chilli Paste Optional
    • Handful fresh coriander leaves
    • 120 ml Water

    Instructions

    1. Mariande Chicken in half the Salt, half the Chilli, half the Garlic, half the Ginger and Yoghurt for 15 minutes.

    2. Heat 2 tablespoons of oil in large heavy bottomed pan.  When the oil turns hot, add chopped Onions.

    3. Cook until a deep golden brown. At least 15 minutes. Add remaining Garlic, Ginger and Green Chilli Paste if using. Cook for 2 - 3 minutes. 

    4. Add Tomatoes and Tomato Puree and cook covered on low for 10 minutes until the oil seperates at the sides.

    5. Add Coriander, Cumin, Turmeric, remaining Red Chilli, Salt. Cook for 3 - 4 minutes.

    6. Add  marinaded Chicken, Water and Garam Masala. Simmer on high for 5 minutes.

    7. Cook covered on low heat for 45 minutes. Check the cooked chicken to see if it is done all the way through before serving.

    Recipe Notes

    Storage Instructions

    Chicken Curry keeps well in the fridge in an airtight container/bowl with a fitted lid for up to 3 days. It also freezes well for up to 2 months.

    Nutrition Facts
    Best Indian Chicken Curry With Yoghurt
    Amount Per Serving
    Calories 265 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 8g
    Cholesterol 58mg19%
    Sodium 853mg37%
    Potassium 512mg15%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 6g7%
    Protein 16g32%
    Vitamin A 927IU19%
    Vitamin C 18mg22%
    Calcium 74mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Kushi says

      August 09, 2016 at 4:37 pm

      The recipe sounds so flavorful and delicious!

      Reply
      • Safira says

        August 11, 2016 at 7:19 am

        Thank you so much!

        Reply
    2. Olivia @ Olivia's Cuisine says

      August 09, 2016 at 5:50 pm

      I'm am an overpacker too, so I can totally relate! lol Also, good thing you have this chicken curry to get you through the day. It looks amazingly delicious!

      Reply
      • Safira says

        August 11, 2016 at 7:15 am

        Thank you! It is delicious!

        Reply
    3. The Food Hunter says

      August 09, 2016 at 6:12 pm

      I really need to make my first curry...this is motivating me.

      Reply
      • Safira says

        August 11, 2016 at 7:15 am

        Yay! Great to start with a simple one that pretty much everyone loves! 🙂

        Reply
    4. Beth @ Binky's Culinary Carnival says

      August 09, 2016 at 6:23 pm

      This Chicken Curry sounds excellent! Some days the kids are enough to drive you to drink, aren't they?

      Reply
      • Safira says

        August 11, 2016 at 7:18 am

        Thank you! It's delicious!
        They drive me to drink a cup of tea!

        Reply
    5. Dannii @ Hungry Healthy Happy says

      August 09, 2016 at 7:00 pm

      You can't beat a classic and comforting chicken curry. We have one once a week.

      Reply
      • Safira says

        August 11, 2016 at 7:18 am

        I agree! 🙂

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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