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–+ servings
Chicken Curry in a bowl

Best Indian Chicken Curry With Yoghurt

Safira
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!
5 from 5 votes
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner
Cuisine Indian
Servings 6
Calories 265 kcal

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
 

  • Mariande Chicken in half the Salt, half the Chilli, half the Garlic, half the Ginger and Yoghurt for 15 minutes.
  • 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 remaining Garlic, Ginger and Green Chilli Paste if using. Cook for 2 - 3 minutes. 
  • Add Tomatoes and Tomato Puree and cook covered on low for 10 minutes until the oil seperates at the sides.
  • Add Coriander, Cumin, Turmeric, remaining Red Chilli, Salt. Cook for 3 - 4 minutes.
  • Add  marinaded Chicken, Water and Garam Masala. Simmer on high for 5 minutes.
  • Cook covered on low heat for 45 minutes. Check the cooked chicken to see if it is done all the way through before serving.

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

Calories: 265kcalCarbohydrates: 12gProtein: 16gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 58mgSodium: 853mgPotassium: 512mgFiber: 3gSugar: 6gVitamin A: 927IUVitamin C: 18mgCalcium: 74mgIron: 2mg
Keyword Basic Chicken Curry, Hyderabadi Chicken Curry
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