Chicken Curry
A luscious and aromatic Indian chicken curry featuring tender pieces of marinated chicken in a velvety, spiced sauce enriched with yogurt and cream. This dish is best enjoyed with a side of basmati rice or warm naan to soak up every drop of its richly flavored gravy.
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Servings: 4
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or breast
- 1 medium onion roughly chopped
- 3 tablespoons vegetable oil or ghee
- 3 tablespoons heavy cream
- 1 teaspoon Garam Masala
- 2 tablespoons tomato paste
- 1 ½ teaspoons fine sea salt divided
- 1/2 teaspoon ground turmeric divided
- 3/4 teaspoon ground coriander divided
- 6 medium garlic cloves peeled
- 1- inch piece of fresh ginger peeled
- 1 teaspoon ground cumin divided
- 1/4 teaspoon freshly ground black pepper
- 1 ½ cups water divided
- 4 tablespoons full-fat plain unsweetened yogurt
- 1/8 to 1/4 teaspoon cayenne pepper optional
- Handful of chopped fresh cilantro leaves for garnish (optional)
Instructions
- Cut the chicken into bite-sized pieces, approximately 1 inch in size. Alternatively, if using bone-in chicken, it may be left whole.
- Place the chicken into a bowl and sprinkle with ½ teaspoon salt, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon ground turmeric, black pepper, and cayenne pepper if using. Toss thoroughly to coat the chicken in the spices. Set aside to marinate for a minimum of 20 minutes. If preparing ahead, cover and refrigerate for up to 24 hours.
- In a blender or food processor, combine the garlic cloves, ginger, chopped onion, and ½ cup of water. Process until the mixture is mostly smooth. An immersion blender with a cup attachment may also be used.
- Heat the oil or ghee in a wide, lidded skillet over medium-high heat. Arrange the marinated chicken pieces in a single layer and brown on both sides, about 2 to 3 minutes per side. Once browned, remove the chicken and set it aside. Leave the skillet on the heat.
- Pour the blended onion-ginger mixture into the hot skillet. Cook, stirring regularly, until the liquid evaporates, approximately 5 minutes.
- Sprinkle in the remaining ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ teaspoon ground turmeric. Stir and let cook for about 20 seconds until fragrant. Add the tomato paste and reduce the heat to medium-low. Stir and cook for an additional minute.
- Begin incorporating the yogurt, one tablespoon at a time, stirring thoroughly after each addition to prevent curdling.
- Return the chicken and any accumulated juices to the skillet. Pour in the remaining 1 cup of water along with ¾ teaspoon salt. Bring to a gentle boil, then reduce the heat to low, cover with a lid, and simmer for 20 minutes.
- Uncover the skillet and stir in the Garam Masala and heavy cream. Taste the sauce and adjust the seasoning by adding the final ¼ teaspoon of salt if needed. Increase the heat to medium-high and cook, stirring occasionally, until the sauce has thickened and reduced, about 3 to 5 minutes.
- Garnish with chopped cilantro leaves if desired, and serve immediately.
Notes
Storage: Leftover curry may be refrigerated for up to 4 days.
Marination: Chicken can be marinated up to 24 hours in advance if stored in the refrigerator.
Bone-in option: Substitute with approximately 3 pounds of bone-in chicken if preferred. Simmering time remains the same.
Garam Masala: This warming spice blend is added at the end to maintain its aromatic character. Variations may include cardamom, cinnamon, cloves, nutmeg, and cumin.
Ghee: A traditional clarified butter used in Indian cooking, ghee enhances flavor and has a higher smoke point than standard butter.