Chicken Curry Recipe

Marinate the chicken

In a large bowl combine the chicken pieces, yogurt, minced garlic (4 cloves), minced ginger (2 tbs), turmeric (1 tsp) and 1 tsp salt. Mix thoroughly so the chicken is well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours (longer for deeper flavor).

Prepare aromatics

Heat the oil and butter (3 tbs oil + 1 tbs butter) in a large heavy-bottomed skillet or Dutch oven over medium heat until shimmering. Add cumin seeds (1 tsp) and any whole spices (bay leaf or cinnamon) and sauté for 30 seconds until fragrant.

Add the finely chopped onions (2 medium) and a pinch of salt; cook, stirring occasionally, until the onions are deep golden brown, about 10–12 minutes. This step builds the curry’s flavor—don’t rush it. If the pan dries, reduce heat or add a splash of water.

Add the minced garlic (3 cloves), grated ginger (1 tbs) and slit green chilies (if using) and sauté for 1–2 minutes until the raw smell disappears.

Lower the heat to medium-low and add ground coriander (2 tsp), ground cumin (1 tsp), chili powder (1 tsp), paprika (1 tsp, optional), and black pepper (1/2 tsp). Stir continuously for 1 minute to bloom the spices—this releases their oils and deepens flavor.

Stir in the chopped or pureed tomatoes (400 g) and tomato paste (1 tbs, if using). Cook the tomato mixture, stirring occasionally, until the oil begins to separate from the masala and the tomatoes lose their raw smell, about 8–10 minutes.

Add the marinated chicken pieces to the pan, arranging them in a single layer. Increase heat to medium-high and cook for 3–4 minutes, stirring gently, until the chicken edges begin to brown.

Pour in the water or chicken stock (250 ml), stir to combine, and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer for 18–22 minutes (for boneless) or 25–30 minutes (for bone-in), stirring occasionally, until the chicken is cooked through and tender. If the sauce becomes too thick, add a little more water; if too thin, simmer uncovered to reduce.

Once the chicken is cooked, stir in the coconut milk or cream (120 ml) if using, and simmer uncovered for 3–4 minutes to heat through and meld flavors. Taste and adjust salt (total about 1.5 tsp) and pepper.

Sprinkle garam masala (1 tsp) over the curry, stir gently, and turn off the heat. Garnish with chopped cilantro (3 tbs) and squeeze lemon or lime over the top to brighten the flavors.

Serve the chicken curry hot with steamed rice, naan, or roti.