Chicken Curry Recipe

Marinate chicken

Trim excess fat and pat the chicken pieces dry. In a bowl combine chicken, 1.5 tsp salt, 1 tsp turmeric and 1 tbsp lemon juice. Toss to coat and set aside to marinate for 20–30 minutes (or refrigerate up to 2 hours).

Bloom whole spices

Heat 3 tbsp oil in a large heavy skillet or Dutch oven over medium heat until shimmering. Add 2 bay leaves, 4 cardamom pods, 4 cloves, 1-inch cinnamon stick and 1 tsp cumin seeds. Sauté for 30–45 seconds until fragrant, taking care not to burn the spices.

Cook onions

Add the finely sliced onion (about 1 cup). Cook over medium heat, stirring occasionally, until onions are deep golden brown and caramelized, 10–12 minutes. If the pan gets too dry, reduce heat and add a tablespoon of water.

Add aromatics

Stir in 6 minced garlic cloves and 1.5 tbsp minced fresh ginger. Cook 1–2 minutes until raw smell disappears.

Tomatoes and ground spices

Add 1 cup tomato puree or chopped tomatoes, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder and 0.5 tsp black pepper. Cook, stirring, until the oil begins to separate from the masala and the tomato mixture darkens slightly, about 6–8 minutes. Tip: reduce heat if it splatters.

Incorporate yogurt (optional)

If using, temper 0.25 cup plain yogurt by whisking it smooth. Remove a spoonful of the hot tomato mixture, whisk into the yogurt to warm, then stir the tempered yogurt back into the pan. Cook 2–3 minutes until combined.

Add chicken

Add the marinated chicken pieces to the pot, nestling them into the masala. Increase heat to medium-high and brown the chicken for 3–5 minutes, turning pieces so they get some color but do not cook through completely.

Simmer

Pour in 1 cup water or low-sodium chicken stock, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 20–25 minutes, stirring once or twice, until the chicken is cooked through (internal temp 74°C /165°F) and the sauce has thickened to a gravy consistency.

Finish spices

Stir in 1 tsp garam masala, 1 tbsp unsalted butter (if using) and 2 tbsp chopped cilantro. Taste and adjust salt and chili. If you prefer a richer sauce, stir in 2 tbsp cream or coconut milk at the end and warm through for 1 minute.

Turn off the heat and remove whole spices like bay leaves and cinnamon stick if desired. Garnish with the remaining 2 tbsp chopped cilantro and serve with lemon wedges on the side.

Serve suggestions: pair with steamed basmati rice, naan, or roti. Leftovers keep refrigerated for up to 3 days; reheat gently, adding a splash of water if thickened.