Indian Curry Chicken Recipe

Published on October 16th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Indian Curry Chicken with Rice on the side

Curry is a general term for Asian dishes that feature a seasoned spice sauce. The foundation for these sauces usually includes Turmeric, Cumin, Coriander, Ginger, and Chili Pepper. However, in India, they also use curry tree leaves. The spices are used to create a paste that flavors the entire meal. This Indian Curry Chicken recipe is a delicious infusion of herbs and spices with yogurt and coconut milk to make a creamy sauce. This dish goes well with cooked rice, naan, or any of your favorite pieces of bread.

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Time & Serves

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Serves
6-8

Ingredients

  • 4 boneless, skinless Chicken Breast - cut into bite-sized pieces

  • 3 tablespoons Ghee

  • 1 medium yellow Onion - diced

  • 3 cloves Garlic - minced

  • 1 thumb Ginger - minced

  • 500 ml Tomato Puree

  • 1/2 cup Plain Yogurt

  • 1/2 cup Coconut Milk

  • 1 Curry Leaf Sprig

  • 1 Bay Leaf

  • Salt & Cayenne Pepper to taste

Spice Powder Blend
  • 1 teaspoon Coriander - ground

  • 1 teaspoon Cumin - ground

  • 1 teaspoon Turmeric - ground

  • 1/2 teaspoon Fennel - ground

  • 1/2 teaspoon Cinnamon - ground

  • 1/2 teaspoon Black Pepper - ground

  • 1/4 teaspoon Mustard - powder

  • 1/2 teaspoon Clove - ground

  • 1/4 teaspoon Cardamom - ground

Instructions

In a small bowl, mix the "Spice Powder Blend" ingredients and set them aside.

Using a saute pan, add the Ghee and warm at medium-high temperature.

Once the Ghee is melted, add the onion, garlic, and ginger sauté for 3-5 minutes.

When the onion becomes translucent, add the spice powder blend and sauté for 3-5 minutes.

Add the chicken and sauté, coating the chicken in the mixture for 10-15 minutes.

When the chicken is almost cooked, stir in the tomato purée and simmer for 5 minutes.

Mix in the yogurt, coconut milk, curry leaves, and bay leaf, bring the heat down to medium-low, and simmer for 10-15 minutes.

When the chicken is thoroughly cooked and the sauce has a thick, creamy consistency, remove from the heat and serve.

Serve with cooked Rice, Naan, bread, or your favorite Roti.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
chicken curry recipe indian, authentic, best, spicy, indian style, desi spice indian cuisine, easy curry, indian dishes with chicken, indian curries

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart