The BEST Indian Chicken Curry Recipe

Few dishes capture the depth and warmth of Indian cuisine like a truly great chicken curry. This recipe delivers all the richness and spice you expect, but with simple steps that make it totally doable in your own kitchen. The BEST Indian Chicken Curry isn’t about shortcuts—it’s about layering flavor, using real ingredients, and taking the time to let everything simmer into something unforgettable.

This curry starts with a base of onions, garlic, and ginger—sautéed until golden and fragrant. Then we build up with warming spices like cumin, coriander, turmeric, and garam masala. The tomatoes bring acidity and body, while the yogurt adds richness and tang. Boneless chicken thighs simmer gently in this sauce, soaking up every bit of flavor.

It’s the kind of dish that transforms a pot of simple ingredients into something you want to scoop up with warm naan or pile over fluffy rice. The texture is thick and velvety, not watery or greasy, and each bite is infused with spice—not heat, but real, aromatic complexity.

What sets this recipe apart is its balance. It doesn’t overpower with chili or drown in cream. Instead, it hits all the right notes: bold spices, deep umami, and a silky finish. And while it tastes like something from your favorite Indian restaurant, it’s made entirely with everyday ingredients.

Whether you’re a seasoned curry cook or trying it for the first time, this recipe is approachable and rewarding. You’ll learn a few key techniques—like toasting your spices and deglazing your pan—that make all the difference in depth and flavor.

It’s also a forgiving recipe. Don’t have chicken thighs? Use breast meat. Want it dairy-free? Swap the yogurt for coconut milk. Need to stretch it? Add chickpeas or potatoes. It adapts, but it never compromises on taste.

And yes, leftovers are even better the next day. The spices mellow and deepen, making it a meal worth repeating. Make a big batch on Sunday and enjoy it all week with fresh rice or warm roti.

 

 

 

 

Servings: 4

Time:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp oil (vegetable or avocado)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 1/2 tsp garam masala
• 1/2 tsp paprika
• 1/4 to 1/2 tsp cayenne pepper (optional, to taste)
• Salt, to taste
• 1 (14 oz) can crushed tomatoes
• 1/2 cup plain yogurt (or coconut milk)
• 1/2 cup water or low-sodium chicken broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion and sauté until golden brown, about 8–10 minutes.
3. Stir in garlic and ginger, cook for 1 minute.
4. Add ground coriander, turmeric, garam masala, paprika, and cayenne (if using). Cook, stirring constantly, for 1 minute to toast spices.
5. Stir in crushed tomatoes, scraping the bottom of the pan to release any browned bits. Simmer for 5 minutes.
6. Lower the heat and stir in the yogurt (or coconut milk) slowly to prevent curdling.
7. Add chicken pieces and stir to coat in sauce.
8. Pour in water or broth, bring to a simmer, cover, and cook for 20–25 minutes, until chicken is tender and sauce has thickened.
9. Taste and adjust salt. Garnish with chopped cilantro and serve hot.

Tips:

• Use chicken thighs for juicier, more flavorful curry.
• Toast spices in oil to release their full aroma.
• Stir yogurt in slowly on low heat to avoid separation.
• Let curry rest for 10 minutes before serving for richer flavor.

Why You Will Love This Recipe:

• Restaurant-style flavor with pantry ingredients
• Deep, rich, and aromatic sauce
• Versatile and customizable
• One-pot and easy to clean up
• Amazing leftovers

This Indian Chicken Curry brings bold, authentic flavor to your kitchen with a few simple ingredients and smart techniques. Rich, spiced, and endlessly satisfying, it’s a dish you’ll make again and again.