Chicken Curry Recipe- Yogurt, Tomato & Garam Masala Indian Style

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe – Yogurt, Tomato & Garam Masala Indian Style

Hey everyone! If you’re anything like me, a comforting, flavorful chicken curry is a total weeknight win. This recipe is one I’ve been perfecting for years – it’s the kind of dish my family always asks me to make, and honestly, it’s become a bit of a tradition. It’s a beautiful blend of yogurt tang, rich tomato flavor, and that warm, inviting aroma of garam masala. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a deeply flavorful, aromatic curry that’s surprisingly easy to make. The yogurt marinade tenderizes the chicken beautifully, while the slow cooking process allows all the spices to meld together. Plus, the little touch of frying pearl onions in ghee at the end? Absolute magic. Trust me on that one! It’s perfect for a cozy night in, a family gathering, or even a little bit of meal prepping.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 0.5 kg Chicken (about 1.1 lbs)
• 2 medium-big Onions
• 2-2.5 tsp Chopped ginger & garlic
• 2 tbsp Yogurt
• 3 Cardamom pods
• 3 Cloves
• 1 small piece Cinnamon
• 0.25 tsp Whole black pepper
• 0.25 tsp Fennel seeds
• 2 tsp Coriander powder
• 1-1.5 tsp Kashmiri chilli powder
• 0.5 tsp Turmeric powder
• 1 medium Tomato
• 1 cup Hot water (240ml)
• 1 tsp Lemon juice
• 8 Pearl/Small onions
• 0.5-1 tsp Garam masala
• Salt to taste
• 2 tbsp Oil
• 0.5 tbsp Ghee

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Yogurt Marinade: Don’t skip the yogurt! It’s key for tenderizing the chicken and adding a lovely tang. I prefer using plain, full-fat yogurt for the best results.
• Kashmiri Chilli Powder for Color: This is where the beautiful red hue comes from. It adds color without a ton of heat. If you can’t find it, regular chilli powder works, but you might want to use a little less.
• Whole Spice Blend: Toasting those whole spices (cinnamon, cardamom, cloves, pepper, fennel) really wakes up their flavors. It makes a huge difference!
• Pearl Onion Garnish: Seriously, don’t skip these! Frying them in ghee and adding them at the end adds a delightful sweetness and texture. It’s a little extra step, but so worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the chicken with salt and lemon juice for about 20 minutes. This is a simple step, but it really helps with the flavor and tenderness.
2. While the chicken marinates, let’s make the base. Heat 1 tbsp oil in a pan over medium heat. Add the sliced onions, ginger, and garlic. Cook until they’re beautifully caramelized – this takes patience, but it’s so worth it! Once cooled, grind them into a smooth paste with the yogurt.
3. In the same pan, add the remaining oil and the whole spices (cinnamon, cardamom, cloves, pepper, fennel). Sauté for about 2 minutes until fragrant. You’ll know it’s ready when you can really smell those spices!
4. Add the onion-yogurt paste to the pan and cook on low heat for about 5 minutes, stirring occasionally. This step builds the foundation of the curry’s flavor.
5. Now, stir in the turmeric, chilli, and coriander powder. Cook for another 3-4 minutes until everything is fragrant and well combined.
6. Add the marinated chicken and cook for 2-3 minutes, stirring to coat it in the spice mixture. Then, pour in the hot water, bring to a boil, and reduce the heat to a simmer. Cover and cook until the chicken is tender – usually around 20-25 minutes.
7. Add the sliced tomatoes and cook for another 3-4 minutes until they soften.
8. In a separate small pan, heat the ghee. Fry the pearl onions until golden brown and crispy. Add the garam masala and cook for about a minute until fragrant. Pour this glorious mixture into the curry.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Low and Slow: Don’t rush the cooking process. Simmering the curry allows the flavors to develop and the chicken to become incredibly tender.
• Spice Level: Adjust the chilli powder to your liking. Start with less and add more if you prefer a spicier curry.
• Fresh is Best: Using fresh ginger and garlic makes a huge difference in flavor.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: For a milder curry, reduce or omit the chilli powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chillies.
• Regional Variations: My friend, who’s from South India, adds a tablespoon of coconut milk towards the end for a creamier, South Indian-style curry. For a North Indian twist, you can add a dollop of cream.
• Pressure Cooker Adaptation: You can absolutely make this in a pressure cooker! Reduce the cooking time to about 8-10 minutes after the pressure builds.
• Freezer-Friendly Instructions: This curry freezes beautifully! Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.

Serving Suggestions

This chicken curry is amazing with:

• Steaming hot basmati rice
• Warm, fluffy roti or naan
• A side of raita (yogurt dip) to cool things down
• A simple salad for a complete meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this curry better made with bone-in or boneless chicken? Bone-in chicken adds more flavor, but boneless is quicker and easier. It’s really up to you!
• What type of rice pairs best with this chicken curry? Basmati rice is the classic choice, but jasmine rice also works well.
• Can I make this curry ahead of time? Absolutely! The flavors actually develop even more overnight.
• What is the best way to adjust the spice level? Start with less chilli powder and add more to taste. You can also add a pinch of sugar to balance the heat.
• Can I substitute ghee with oil? Yes, you can! While ghee adds a unique flavor, oil will work just fine.