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Chicken Curry Recipe

Name: Open Sesame Lebanese Grills CHICKEN CURRY Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg bone-in chicken thighs (skin removed) or boneless thighs, cut into large pieces; 1 cups plain yogurt; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1.5 tsp kosher salt; 0.5 tsp ground turmeric; 3 tbsp vegetable oil or ghee; 1 tbsp unsalted butter (optional, for richness); 1 large large yellow onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 piece green chili (serrano or jalapeño), finely chopped (optional); 2 tbsp tomato paste; 400 g canned crushed tomatoes; 2 tsp ground coriander; 1.5 tsp ground cumin; 1 tsp ground paprika (or mild chili powder); 1 tsp garam masala; 0.25 tsp ground cayenne pepper (optional, for heat); 1 piece bay leaf; 400 ml low-sodium chicken stock or water; 120 ml full-fat coconut milk or heavy cream (optional for a creamier curry); 0.25 cups fresh cilantro leaves, chopped; 1 tbs fresh lemon or lime juice; 0.5 tsp sugar or honey (optional, to balance acidity); 0.5 tsp freshly ground black pepper; 4 servings steamed basmati rice or naan

Inspired by Open Sesame Lebanese Grill

Time1h 10m

Serves4

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

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Ingredients

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Chicken and Marinade

2 2/3 lb (1.2 kg) bone-in chicken thighs (skin removed) or boneless thighs, cut into large pieces

1 cups plain yogurt

4 cloves Garlic, minced

1 tbsp Fresh ginger, grated

1 1/2 tsp kosher salt

1/2 tsp Ground turmeric

Aromatics and Base

3 tbsp vegetable oil or ghee

1 tbsp unsalted butter (optional, for richness)

1 large large yellow onion, finely diced

3 cloves Garlic, minced

1 tbsp Fresh ginger, grated

1 piece green chili (serrano or jalapeño), finely chopped (optional)

2 tbsp tomato paste

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

Spices

2 tsp Ground coriander

1 1/2 tsp Ground cumin

1 tsp ground paprika (or mild chili powder)

1 tsp Garam masala

1/4 tsp ground cayenne pepper (optional, for heat)

1 piece bay leaf

Cooking Liquid and Finish

1 2/3 cup (400 ml) low-sodium chicken stock or water

1/2 cup (120 ml) full-fat coconut milk or heavy cream (optional for a creamier curry)

1/4 cups fresh cilantro leaves, chopped

1 tbs fresh lemon or lime juice

1/2 tsp sugar or honey (optional, to balance acidity)

1/2 tsp freshly ground black pepper

To Serve

4 servings steamed basmati rice or naan

Method

Chicken and Marinade

Marinate the chicken

In a large bowl combine yogurt, 4 minced garlic cloves, 1 tbsp grated ginger, 1.5 tsp kosher salt and 1/2 tsp ground turmeric. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize and deepen flavor).

Aromatics and Base

Prepare aromatics

Heat 3 tbsp vegetable oil (and 1 tbsp butter if using) in a heavy-bottomed large skillet or Dutch oven over medium heat until shimmering. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and golden brown, about 8–12 minutes. This step builds flavor—don’t rush it.

Add 3 minced garlic cloves, 1 tbsp grated ginger and the chopped green chili (if using). Cook, stirring, for 1–2 minutes until fragrant but not burned.

Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor, then add the canned crushed tomatoes and bring to a gentle simmer.

Spices

Bloom the spices

Reduce heat to medium-low. Add 2 tsp ground coriander, 1.5 tsp ground cumin, 1 tsp paprika, 1 tsp garam masala, 1/4 tsp cayenne (if using) and 1 bay leaf. Stir continuously and cook for 1–2 minutes to bloom the spices into the tomato-onion mixture.

Chicken and Simmering

Remove the marinated chicken from the refrigerator. Increase heat to medium and add the chicken (including any excess marinade) to the pot, nestling pieces into the sauce. Sear for 3–4 minutes per side until the exterior is lightly browned—this adds depth but is optional if using very soft pieces.

Pour in 400 ml chicken stock (or water) to deglaze the pan, scraping any browned bits from the bottom. Stir to combine, bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 20–25 minutes for boneless pieces or 30–35 minutes for bone-in until chicken is cooked through and tender. Stir occasionally.

Finishing

Once the chicken is cooked, stir in 120 ml coconut milk or heavy cream (if using) and 1/2 tsp sugar to balance acidity. Simmer gently uncovered for 3–5 minutes to thicken slightly. Taste and adjust seasoning with 1 tsp garam masala more if you like and 1/2 tsp freshly ground black pepper.

Remove and discard the bay leaf. Stir in 1 tbsp fresh lemon or lime juice and 1/4 cup chopped cilantro. Let rest off heat for 5 minutes to let flavors meld.

To Serve

Serve the chicken curry hot over steamed basmati rice or with warm naan. Garnish with additional cilantro and a wedge of lemon if desired.