Chicken Thigh Curry Recipe- Ginger Garlic & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Chicken Thigh Curry Recipe – Ginger Garlic & Spice Blend

Introduction

There’s just something about a good curry, isn’t there? The aroma filling the kitchen, the warmth of the spices… it’s pure comfort food. This Chicken Thigh Curry is one of my absolute go-to’s. I first made it years ago, trying to recreate a dish my neighbour, Aunty Priya, used to make – and after a lot of experimenting, I think I’ve gotten pretty close! It’s a beautiful blend of ginger, garlic, and warming spices, and the chicken thighs stay wonderfully tender. You’ll love it!

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s packed with flavour from freshly toasted and ground spices, and the use of chicken thighs means it’s incredibly moist and forgiving. It’s a relatively easy curry to make, perfect for a weeknight meal, but it tastes like you’ve been slaving away all day. Plus, it’s a fantastic way to impress your friends and family with your Indian cooking skills!

Ingredients

Here’s what you’ll need to make this delicious Chicken Thigh Curry:

• 500 gms skinless & boneless chicken thigh
• 2 tsp whole coriander seeds
• 1 tsp whole cumin seeds
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 fresh red chili, chopped
• 1/2 lemon juice
• 3/4 cup yogurt
• 1 tsp turmeric powder
• 1 tsp salt
• 1/4 cup mustard/vegetable oil
• 2 large onion, finely chopped
• 2-inch piece ginger, finely chopped
• 6-8 cloves garlic, minced
• 1 large tomato, de-seeded & chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp unsalted butter
• 1 tsp red chili powder
• Fresh coriander leaves (garnish)

Ingredient Notes

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

• Whole Spices: Don’t skip toasting and grinding the coriander and cumin seeds. It really elevates the flavour. You can use a small dry pan on the stove, and a spice grinder or even a mortar and pestle works great.
• Chili Choice: I use fresh red chilies for a lovely, vibrant heat. You can adjust the amount depending on your spice preference. Kashmiri chilies are great for colour and mild heat, while bird’s eye chilies will give you a serious kick!
• Yogurt & Marinade: The yogurt is key for tenderizing the chicken. In North India, people often use dahi (thick yogurt) for marinades. If you can’t find thick yogurt, strain regular yogurt through a cheesecloth for a few hours to remove excess water. Some families also add a tablespoon of gram flour (besan) to the marinade for extra binding.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and drain the chicken thighs, then cut each one into roughly 4 pieces. This helps them cook evenly and absorb all that lovely marinade.
2. Now, dry roast the coriander and cumin seeds in a pan until fragrant – about 2-3 minutes. Let them cool slightly, then grind them into a coarse powder.
3. In a large bowl, marinate the chicken with ginger paste, garlic paste, chopped red chili, lemon juice, yogurt, turmeric powder, salt, and the toasted spice powder. Give it a good mix, ensuring all the chicken is coated. Let this sit for at least 2 hours, or even overnight in the fridge for maximum flavour.
4. Heat the oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until they turn golden brown – this takes patience, but it’s worth it!
5. Add the finely chopped ginger and minced garlic and cook for another minute or two, until fragrant. You don’t want them to burn!
6. Add the chopped tomatoes and cook until they soften and break down – about 5-7 minutes.
7. Stir in the coriander powder, cumin powder, turmeric powder, and butter. Cook for another minute, stirring constantly, to bloom the spices.
8. Add the marinated chicken to the skillet and sauté for about 15 minutes, until the liquid from the marinade evaporates and the chicken starts to brown slightly.
9. Pour in 1 cup of water, bring to a simmer, then cover and cook for another 15 minutes, or until the chicken is tender and cooked through.
10. Adjust the gravy consistency to your liking – add more water if it’s too thick, or simmer uncovered for a few minutes if it’s too thin. Season to taste with more salt if needed.
11. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the chicken. Work in batches if necessary to ensure even browning.
• A splash of lemon juice at the end brightens up the flavours.
• For a richer flavour, use ghee (clarified butter) instead of vegetable oil.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use plant-based yogurt and ensure your butter is vegan-friendly.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or omit the red chili powder and fresh chilies for a milder curry. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This curry is perfect for special occasions! During Diwali, I sometimes add a handful of cashew nuts to the gravy for extra richness. For Eid, I like to serve it with a side of sheer khurma (a vermicelli pudding).

Serving Suggestions

This Chicken Thigh Curry is best served with:

• Steamed basmati rice – it soaks up all that delicious gravy!
• Naan bread or roti – perfect for scooping up every last bit.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

1. What cut of chicken works best for this curry? Chicken thighs are my favourite because they stay so tender and juicy. However, you can also use chicken breast, but be careful not to overcook it.
2. Can I use store-bought spice powders instead of roasting and grinding my own? Yes, you can! But trust me, the flavour won’t be quite the same. If you’re short on time, it’s a good substitute, but freshly ground spices are always best.
3. How can I adjust the thickness of the gravy? If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow it to reduce.
4. What is the best type of rice to serve with this curry? Basmati rice is the classic choice. Its long grains and delicate flavour complement the curry perfectly.
5. Can this curry be made ahead of time? Absolutely! You can marinate the chicken and even cook the curry a day in advance. Just reheat it gently before serving.