The Chef

Restaurants

Meals

Drinks

Restaurants›Masala Indian Kitchen - Novi›Chicken Curry Recipe

Chicken Curry Recipe

Name: Masala Indian Kitchen - Novis Chicken Curry Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.25 kg bone-in chicken thighs (skin removed) or chicken breast, cut into 1.5–2 inch pieces; 0.5 cups plain yogurt (for marinade); 4 cloves garlic, minced (for marinade); 1 tbsp fresh ginger, grated (for marinade); 0.5 tsp ground turmeric (for marinade); 1 tsp kosher salt (for marinade); 3 tbs vegetable oil or ghee; 1 tbs unsalted butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 piece green chili (optional), slit lengthwise; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground turmeric; 1 tsp kashmiri or sweet paprika (for color); 1 tsp garam masala; 0.5 tsp red chili powder (adjust to taste); 0.25 tsp black pepper, freshly ground; 400 g canned crushed tomatoes (or pureed fresh tomatoes); 1 cups water or low-sodium chicken stock; 0.5 cups heavy cream or coconut milk (for finishing); 0.25 cups fresh cilantro, chopped; 1 tbs lemon or lime juice; 1 tsp salt (adjust to taste)

Inspired by Masala Indian Kitchen - Novi

Time1h 10m

Serves4

Make Chicken Curry Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

2 3/4 lb (1.25 kg) bone-in chicken thighs (skin removed) or chicken breast, cut into 1.5–2 inch pieces

1/2 cups plain yogurt (for marinade)

4 cloves garlic, minced (for marinade)

1 tbsp fresh ginger, grated (for marinade)

1/2 tsp ground turmeric (for marinade)

1 tsp kosher salt (for marinade)

Aromatics & Base

3 tbs vegetable oil or ghee

1 tbs Unsalted butter

1 large Onion, finely chopped

3 cloves Garlic, minced

1 tbsp fresh ginger, minced

1 piece green chili (optional), slit lengthwise

Spices

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground turmeric

1 tsp kashmiri or sweet paprika (for color)

1 tsp Garam masala

1/2 tsp red chili powder (adjust to taste)

1/4 tsp Black pepper, freshly ground

Tomato & Liquid

14 1/8 oz (400 g) canned crushed tomatoes (or pureed fresh tomatoes)

1 cups water or low-sodium chicken stock

1/2 cups heavy cream or coconut milk (for finishing)

Finishing & Garnish

1/4 cups Fresh cilantro, chopped

1 tbs lemon or lime juice

1 tsp salt (adjust to taste)

Method

Chicken & Marinade

Marinate the chicken

In a bowl combine 0.5 cup yogurt, 4 minced garlic cloves, 1 tbsp grated ginger, 0.5 tsp turmeric and 1 tsp kosher salt. Add the 1.25 kg chicken pieces and mix until evenly coated. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for deeper flavor).

Aromatics & Base

Heat 3 tbs vegetable oil and 1 tbs butter in a large heavy-bottomed skillet or Dutch oven over medium heat until shimmering.

Add 1 large finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and golden brown, about 8–10 minutes. Scrape up any fond from the pan to incorporate.

Add 3 minced garlic cloves, 1 tbsp minced ginger and the optional slit green chili. Cook, stirring, for 1–2 minutes until fragrant (do not let the garlic burn).

Spices

Reduce heat to medium-low. Add 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 1 tsp paprika, 0.5 tsp red chili powder and 0.25 tsp freshly ground black pepper. Stir continuously for about 30–45 seconds to toast the spices and bloom their aroma.

If the spice mixture looks too dry, add a tablespoon of water or oil to prevent burning and scrape the spices into the onion mixture thoroughly.

Tomato & Cooking

Add the 400 g crushed tomatoes to the pan and stir, bringing the mixture to a gentle simmer. Cook, stirring occasionally, for 6–8 minutes until the raw tomato smell has cooked off and the oil begins to separate slightly at the edges.

Add the marinated chicken pieces (including any marinade), nestling them into the tomato-spice sauce. Increase heat to bring the pot to a simmer.

Pour in 1 cup water or low-sodium chicken stock, stirring to combine. Cover partially and reduce heat to maintain a gentle simmer. Cook until chicken is cooked through and tender: bone-in thighs about 25–30 minutes; boneless pieces about 15–18 minutes. Stir occasionally and check liquid level; add up to 0.25 cup extra water if sauce becomes too thick.

Finishing & Garnish

Once the chicken is cooked, stir in 0.5 cup heavy cream or coconut milk and 1 tsp salt. Simmer uncovered for 2–3 minutes to meld flavors and thicken the sauce slightly.

Turn off the heat. Stir in 1 tbsp lemon or lime juice and 0.25 cup chopped fresh cilantro. Taste and adjust seasoning with additional salt or chili if needed.

Serve hot with steamed rice, naan or roti. Garnish with extra cilantro and a drizzle of cream if desired.