Chicken Curry Recipe- Authentic Indian Spiced Tomato & Yogurt Gravy

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Authentic Indian Spiced Tomato & Yogurt Gravy

Introduction

There’s just something about a good chicken curry, isn’t there? It’s the kind of dish that feels like a warm hug on a plate. This recipe is my go-to – a classic Indian chicken curry with a rich, flavorful tomato and yogurt gravy. I first made this when I was craving the flavors of home, and it instantly transported me back to my grandmother’s kitchen. It’s surprisingly easy to make, even on a weeknight, and the aroma that fills your kitchen while it simmers is simply divine!

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s also incredibly versatile. It’s perfect for a cozy family dinner, a festive gathering, or even meal prepping for the week. The combination of aromatic spices, tangy yogurt, and tender chicken is a guaranteed crowd-pleaser. Plus, it’s easily adaptable to your spice preference – more on that later!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 2 tbsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 cinnamon stick
• 3-4 green cardamom pods (bruised)
• 3-4 whole cloves
• 2 dried bay leaves
• 1 large onion (finely chopped)
• 1-2 green chillies (finely chopped)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• 2 medium tomatoes (finely chopped)
• To taste salt
• ½ cup plain yogurt (beaten till smooth)
• 2 large boneless chicken breasts (diced) – about 500g
• A handful of fresh coriander leaves (chopped)

Ingredient Notes

Let’s talk ingredients! Using whole spices is key to building a really complex flavor. Don’t skip toasting them – it really wakes them up. Bruising the cardamom pods gently releases their aroma.

Good quality yogurt is also super important. I prefer using full-fat yogurt for a richer gravy, but low-fat works too. Just make sure it’s plain and unsweetened. In India, different regions have different preferences for chili powder. Kashmiri chili powder gives a beautiful color with mild heat, while other varieties pack a serious punch! Feel free to experiment to find your perfect level of spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a thick-bottomed pan or Dutch oven over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté until fragrant – about 30 seconds. You’ll know they’re ready when you can really smell the spices!
2. Add the chopped onions and green chillies. Fry on medium heat until the onions turn translucent, about 3-5 minutes. Patience is key here; we want them softened and slightly golden.
3. Stir in the ginger and garlic pastes. Cook for 1-2 minutes, until the raw aroma disappears. This step is important to avoid a harsh taste.
4. Now for the spice magic! Mix in the red chilli powder, turmeric, cumin, coriander, and garam masala. Toast the spices for about 30 seconds. Be careful not to burn them – burnt spices taste bitter.
5. Add the chopped tomatoes and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 4-5 minutes. This is a sign that the tomatoes are cooked through and the flavors are melding.
6. Reduce the heat to low. Gradually whisk in the beaten yogurt, ensuring there are no lumps. Cook for 2 minutes, stirring constantly. Don’t let it boil, or the yogurt might split!
7. Add the diced chicken pieces and mix well, coating them in the gravy. Cover the pan and simmer for 10-15 minutes, or until the chicken is tender and cooked through.
8. Adjust the consistency with a little water if needed. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Blooming the spices: Don’t underestimate the power of blooming spices in hot oil. It releases their essential oils and intensifies their flavor.
• Low and slow: Simmering the curry gently allows the flavors to develop and the chicken to become incredibly tender.
• Taste as you go: Adjust the salt and spice levels to your liking throughout the cooking process.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use a plant-based yogurt alternative – coconut yogurt works beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder or remove the green chillies altogether. For a spicier kick, add a pinch of cayenne pepper or use a hotter variety of chilli powder.
• Festival Adaptations: This curry is a staple during Eid and Diwali in many Indian households. Serve it with a side of naan or biryani for a truly festive meal.

Serving Suggestions

This chicken curry is best served with:

• Steamed basmati rice
• Naan bread
• Roti (Indian flatbread)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

What type of rice is best served with this chicken curry?

Basmati rice is the classic choice! Its long grains and delicate aroma complement the curry perfectly.

Can I make this curry ahead of time?

Absolutely! In fact, the flavors often develop even more overnight. Just store it in the refrigerator and reheat when you’re ready to serve.

What is the best way to adjust the thickness of the gravy?

If the gravy is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Can I use chicken thighs instead of chicken breast?

Yes, you can! Chicken thighs will result in a richer, more flavorful curry, but they will take a little longer to cook.

What is the significance of browning the spices in oil (blooming)?

Blooming the spices in oil releases their essential oils, which intensifies their flavor and aroma. It’s a crucial step in Indian cooking!