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Indian chicken curry(made with yogurt tomato gravy).

Indian chicken curry(made with yogurt tomato gravy).

 

A chicken curry made with whole spices, garam masala, coriander powder, coriander leaves, turmeric and a thick gravy made up of yogurt and tomatoes, this recipe follows the North Indian style of cooking.

 

The secret to this dish is the whole process of sticking to authentic Indian curried chicken recipe and not compromising or substituting any ingredients.

 

This means using fresh spices and letting the chicken parts slow cook all the way.

 

A one-pot meal with that will complement a simple Indian menu that can start with fragrant ghee rice or paratha roti.

close up of a Indian chicken curry.

Beginner’s tip on making the curried chicken recipe.

 

  • I have used a whole chicken to make this Indian dish, I have a few family members who prefer bone-in poultry parts than the usual chicken breast but you can certainly use chicken tenders as well as just chicken breasts to make this tasty curry.

 

  • For best results, use fresh tomatoes that you’ve chopped and not the canned version.

 

  • If you’ve had your garam masala powder, whole spices on your spice shelf for more than six months and never used it until now then check on the expiry date. fresh spices make a big difference to curries. use my garam masala recipe and coriander powder recipe to make your own spices at home.

 

  • Cook a nondairy curry by using coconut milk to make this Indian chicken curry for your visitors who are allergic to dairy products.

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!

Easy to make, try this Indian chicken curry recipe with garam masala and whole spices and cooked in a yogurt tomato base for gravy.

 

More Indian chicken dishes!

Butter Chicken curry

 

Chicken Chukka dry curry

 

Chettinad Chicken curry

 

Hyderabadi Chicken korma curry

 

Indian Creamy Chicken Masala curry

 

Chicken 65

 

Freezing– yogurt-based curries are best consumed within a day but if you do need to freeze it for a few days(not more than 3-5 days). let the curry cool and freeze. 

 

Heating– remove the curry from the freezer, leave it to reach room temperature, add a few tablespoons of water, microwave for 3-5 minutes until hot, use your microwavable lid to cover to avoid splatters.

 

You can also reheat the curry gradually over low fire over the stove using a little water as mentioned above. make sure to heat at least for 5-7 minutes.

 

Stop food waste- cook only as much as you need for a single meal, as mentioned above, yogurt-based chicken curry is best eaten on the same day.

 

Any leftovers can be refrigerated(not frozen)and consumed as breakfast with paratha or toasted bread.

 

How to make Indian

chicken curry.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

 

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil

2 bay leaves

2-inch cinnamon

4 cardamom pods slightly bruised

3-4 cloves

3 medium-sized onions chopped

3 green chillies 

2 tablespoons of ginger garlic paste

2 large tomatoes chopped

1/2 teaspoon turmeric

3 tablespoons of yogurt

1 tsp red chillie powder

1 teaspoon coriander powder(use my coriander recipe)

700g chicken

1 cup coriander leaves chopped for garnish(1/2 to be used in cooking, 1/2 as garnish)

1 cup of water

1 teaspoon garam masala

Method

 

Have all the ingredients necessary to cook this simple Indian chicken curry ready.

 

Cut the chicken to the required size, if you’ve never separated whole chicken or want to know how to do it, read my”how to cut a whole chicken” post as a reference before you move on to the recipe.

 

How to cook chicken curry.

 

Place a large pan over medium heat and pour in the oil, once the oil warms, add bay leaves(2), cardamom(4 pods), cinnamon(2″piece), cloves(4), saute them for 2 minutes until they release their aroma.

 

Add the sliced onions(3 medium) and green chillies(2), fry them until they turn golden in color.

 

Add ginger-garlic paste(2 tbs)and cook over medium heat for 3 minutes, stirring constantly to avoid the ingredients sticking to the pan.

 

Add the chopped tomatoes(2 large), cook for 2 minutes while further breaking the tomatoes down with your spoon, add turmeric(1/2 teaspoon) and continue to cook the spice paste.

 

Pour in the yogurt(3tbs, substitute with thick coconut cream for a non-dairy version), red chillie powder(1 tbs), and coriander powder(1 tsp).

 

Reduce heat and cook the spices until you have a semi wet-paste for 3-5 minutes. Season with salt.

 

Once you have the spice paste ready, drain any excess water from the chicken parts before you add them to the pan.

 

Add coriander leaves(1/2 of the coriander leaves), combine chicken and cook meat for 3-5 minutes while constantly turning them to get an even fry.

 

Once the chicken parts have been slightly browned pour in the water(1 cup), add the garam masala(1 tsp) stir the spice powder. 

 

Reduce the heat to low-medium, cover and slow simmer the curried chicken, taste the chicken curry and season with salt if necessary.

 

Cover and slow cook for 20-30 minutes or until you have a thick gravy covering the chicken.

 

Garnish with the remaining coriander leaves(optional).

Yield: 4

Indian chicken curry(made with yogurt tomato gravy).

Indian chicken curry(made with yogurt tomato gravy).

A chicken curry made with whole spices, garam masala, coriander powder, coriander leaves, turmeric and a thick gravy made up of yogurt and tomatoes, this recipe follows the North Indian style of cooking.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 3 tablespoons of oil
  • 2 bay leaves
  • 2-inch cinnamon
  • 4 cardamom pods slightly bruised
  • 3-4 cloves
  • 3 medium-sized onions chopped
  • 3 green chillies
  • 2 tablespoons of ginger garlic paste
  • 2 large tomatoes chopped
  • 1/2 teaspoon turmeric
  • 3 tablespoons of yogurt
  • 1 tsp red chillie powder
  • 1 teaspoon coriander powder(use my coriander recipe)
  • 700g chicken
  • 1 cup coriander leaves chopped for garnish(1/2 to be used in cooking, 1/2 as garnish)
  • 1 cup of water
  • 1 teaspoon garam masala

Instructions

    Have all the ingredients necessary to cook this simple Indian chicken curry ready.

    Cut the chicken to the required size, if you’ve never separated whole chicken or want to know how to do it, read my”how to cut a whole chicken” post as a reference before you move on to the recipe.

    HOW TO COOK CHICKEN CURRY.

    Place a large pan over medium heat and pour in the oil, once the oil warms, add bay leaves(2), cardamom(4 pods), cinnamon(2″piece), cloves(4), saute them for 2 minutes until they release their aroma.

    Add the sliced onions(3 medium) and green chillies(2), fry them until they turn golden in color.

    Add ginger-garlic paste(2 tbs)and cook over medium heat for 3 minutes, stirring constantly to avoid the ingredients sticking to the pan.

    Add the chopped tomatoes(2 large), cook for 2 minutes while further breaking the tomatoes down with your spoon, add turmeric(1/2 teaspoon) and continue to cook the spice paste.

    Pour in the yogurt(3tbs, substitute with thick coconut cream for a non-dairy version), red chillie powder(1 tbs), and coriander powder(1 tsp).

    Reduce heat and cook the spices until you have a semi wet-paste for 3-5 minutes. Season with salt.

    Once you have the spice paste ready, drain any excess water from the chicken parts before you add them to the pan.

    Add coriander leaves(1/2 of the coriander leaves), combine chicken and cook meat for 3-5 minutes while constantly turning them to get an even fry.

    Once the chicken parts have been slightly browned pour in the water(1 cup), add the garam masala(1 tsp) stir the spice powder. 

    Reduce the heat to low-medium, cover and slow simmer the curried chicken, taste the chicken curry and season with salt if necessary.

    Cover and slow cook for 20-30 minutes or until you have a thick gravy covering the chicken.

    Garnish with the remaining coriander leaves(optional).

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 590Total Fat: 37gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 165mgSodium: 281mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 46g

    Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.


    It’s free and on the blog, for you to try anytime.

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