Description
A delicious and aromatic Indian-style chicken curry made with boneless, skinless chicken thighs, a blend of spices, and creamy yogurt.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs (cut into bite-size pieces)
- 3 tablespoons ghee (divided)
- 1 teaspoon mustard seeds
- 1 large red onion (finely diced, nearly minced)
- 6 cloves garlic (grated or very finely minced)
- 2 tablespoons fresh ginger (grated or very finely minced)
- 2 Roma tomatoes (finely diced, or 1 cup crushed tomatoes)
- 2 serrano chiles (slit lengthwise)
- 1½ tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 pinch cinnamon
- 1½ cups water (or chicken stock)
- ½ cup plain yogurt (full-fat)
- ¼ cup coconut milk (optional)
- ½ teaspoon garam masala
- salt (to taste)
- steamed basmati rice
- fresh cilantro (chopped)
Instructions
- Pat 2 pounds chicken thighs dry with paper towels; season lightly with salt. Heat 1½ tablespoons ghee in wide pot or deep skillet over medium-high heat.
- Brown chicken in batches until just golden on outside — not cooked through. Remove and set aside.
- Add remaining 1½ tablespoons ghee to same pot. Add 1 teaspoon mustard seeds; cook 30–60 seconds until fragrant.
- Add tomatoes, serrano chiles, 1½ tablespoons curry powder, 1 teaspoon coriander, 1 teaspoon cumin, ½ teaspoon turmeric, and pinch of cinnamon. Cook 5–7 minutes, stirring frequently, until mixture darkens and looks jammy. If mixture sticks, add splash of water and continue cooking.
- Return browned chicken to pot; stir to coat in spiced base. Add 1½ cups water or chicken stock, scraping up browned bits from bottom of pot.
- Bring to simmer, then reduce heat. Simmer uncovered 15–20 minutes, stirring occasionally, until sauce is loose and glossy.
- Reduce heat to low. Slowly stir in ½ cup plain yogurt, a little at a time. Add ¼ cup coconut milk if using. Simmer gently 3–5 minutes.
- Turn off heat. Stir in ½ teaspoon garam masala. Adjust salt. Rest 10 minutes before serving.
- Serve over steamed basmati rice; top with fresh chopped cilantro if desired.
Notes
- This dish can be made spicier by adding more serrano chiles.
- Allowing the dish to rest before serving will enhance the flavors.
- Serve with naan or flatbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg