This North Indian Chicken Curry is the best chicken curry recipe I’ve ever made and it’s bursting with flavors. I have been craving Indian food ever since it made front page news earlier this month (you have probably heard this already) when it was announced that scientists have discovered exactly why we love Indian food so much. They analyzed thousands of recipes and found that Indian cuisine is based on totally different principles than other cuisines from around the world. In Western cuisine, for example, dishes are built using combinations of similar flavors. The study found that it was completely the contrary for Indian recipes, that it’s all about contrasting flavors. This, it seems, is what makes their food taste so unique. Interesting! If you’re interested in reading more about this, see the explanation of the study at the Washington Post . Anyway, I couldn’t wait to try this indian curry chicken recipe with this new perspective in mind.
I chose this curry dish because like I said, it’s one of the best indian chicken recipes I’ve come accross, it’s very fragrant and so easy to make. It uses lots of spices, like coriander, cumin, turmeric and cayenne. Using the best quality spices is very important. The sauce is a bit spicy but can be toned down with the addition of yogurt. Northern Indian cuisine is characterized by the wide use of dairy products in sauces and their flat breads like nann bread, be sure to have lots of it handy to scoop all that great sauce.
- 2 tbsp. canola oil
- 2 cups onions, finely chopped (about 2 medium onions)
- 1 cup plain yogurt, rom temperature
- 1 tsp. cornstarch
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 to 2 fresh serrano chiles, minced
- 4 lb. bone-in chicken thights, skin and excess fat removed
- 1 tbsp ground coriander
- 1½ tsp. ground cumin
- ¾ tsp. turmeric
- ¾ tsp. cayenne
- 1 28-oz. can whole peeled tomatoes, chopped with their juices
- ½ cup fresh cilantro, chopped, more for garnish
- Kosher Salt
- 1½ tsp. garam masala
- Heat the oil in a deep Dutch oven or wide saucepan over medium-high heat.
- Add the onion and cook for about 4 minutes, stirring often.
- Reduce the heat to medium and cook until the onions are golden brown, stirring often, about 10 to 12 minutes (be careful not to burn them, lower the heat if necessary).
- Put the yogurt in a bowl and add the cornstarch, mix well.
- Add to the onions the ginger, garlic, chiles and cook for 2 minutes, stirring often.
- Add chicken tights and cook until they begin to brown, 5 to 6 minutes, stirring occasionally.
- Turn you heat down to medium-low and add your spices, the coriander, turmeric and cayenne. Stir often and cook for 2 minutes.
- Add the tomatoes and their juices, the yogurt, the cilantro and about 2 tsp. of salt.
- Stir well, cover and bring to a boil.
- Lower your heat and simmer for 20-25 minutes or until chicken is cooked through.
- Add the garam masala and stir well.
- When serving, garnish wih more cilantro.
If you like Indian food also try my Easy Butter Chicken!
EASY BUTTER CHICKEN. Very fragrant and quick enough for a weeknight meal. Be sure to have lots of nann bread handy to scoop all that great sauce.
This looks like a delicious chicken curry. It is going on my to do list.
The Old Fat Guy
Just made this. It is AUTHENTICALLY amazing! Made it for 2 friends and it felt like takeout–should’ve made some garlic naan for it. I doubled it to make leftovers. The side dish was some roasted Japanese eggplant and garlic “riced” cauliflower. It was perfect.
I meant to 5 star it, so there it is.
Thank you Kate, I’m happy you liked it, I really apreciate you taking the time to comment on it! Your side dishes look amazing!!!
I’m going to make this as one of several dishes for a party, but I have a tiny kitchen. Is there a way I could do this in 2 parts? If so, at what point can I stop and then later heat what is done up and add the rest? This looks SOOO good, I really want it on the menu, but I have 3 other dishes I’m cooking PLUS fresh Indian flat bread. Thanks for any help you can give!!
Hi Willow,
Since you have many dishes to do I would suggest making it the day before or in advance the same day, it will give time for the flavors to blend and it will be just as delicious. I just think it would be difficult to make it in 2 parts. Or you could try my other chicken curry, the Easy Butter Chicken, you could do the sauce and marinate the chicken in advance, the only thing that would be left to do would be to reheat the sauce and cook the chicken in the oven for 10 minutes and then add it to your sauce. That too would be delicious with your flat bread! Your meal sounds really like a big feast, your guests are very lucky 🙂
If you have any other questions please don’t hesitate!
Thanks so much! I may go with the butter chicken you suggested. That sounds a bit easier and more time-friendly 🙂 I’ll let you know how it comes out! I’ll be hosting the dinner most likely in 2 weeks. That will give me time to shop and not break a weekly budget! LOL! Thanks for such a beautiful and informative website!
Thank you! And yes, please let me know for sure how it went!!!
I made this with creme fraiche rather than yoghurt (sorry) as we had some in the fridge and my husband said it was the best chicken curry he’d ever eaten and he’s eaten a lot of curry.
It’s going to be our Christmas Eve supper!
Hi Suzie, I’m so glad you and your husband liked it. Thank you for taking the time to comment, it makes my day!!!! Happy Holidays to you and your family 🙂
Is there a reason the garam masala is added at the end of the cooking process? I’ve usually added it along with other spices and I just wondered if I was missing out on some great secret!
Hi Audrey, well apparently the indian secret is to add the garam masala at the end of the cooking process to preserve the aroma and taste of the warm spices, giving the dish a lift of flavor before serving. And since many Indian sauces are long-simmering, it is thought that adding garam masala powder at the beginning would mute the flavors of the spices!
Made this tonight and loved it! This recipe will definitely be in our dinner rotation since we love Indian food. Thanks for sharing. 🙂
Thank you Marquita, I’m glad you liked it, Indian food is just the best! Thank you for writing.
Can I make this in a crock pot?
Hi Kate, I have never done it but yes you could for about 4 hours. I would still cook the onions until golden brown in a skillet and the chicken before adding to the crock pot because it really adds a lot of flavors. Also, I would add the yogurt in the last 20 minutes of cooking.
Thanks! I might try it out. Also, when you say 4 lbs, is that including the skin and fat that you remove, or is it 4lbs of skinLESS bon-in chicken thighs?
Hi Kate, sorry for the late response, I was on vacation. Yes it is 4 lbs before removing skin and fat. Thank you for writing!
I have been looking for good Chicken Curry Recipe. I have found it. The taste was exquisite!
Thank you Rich for taking the time to write me, it is very much appreciated, I’m very happy you liked it!
Can I make this curry with boneles chicken? My husband only likes boneless
Hi Nadia, sure you can, you may need to adjust the cooking time accordingly. Enjoy!
I love the chicken curry. Tonight we are trying the recipe with chuck steak.
Thank you for the great recipe! It was delicious!!! Served with Jasmine rice and naan.