Description
A creamy, warmly spiced chicken curry that’s both weeknight-friendly and comforting enough for guests.
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup plain yogurt (full-fat preferred)
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon turmeric
- Salt, to taste
- 2 tablespoons cooking oil (vegetable oil, canola, or ghee)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- Fresh cilantro, chopped, for garnish
- Basmati rice or naan, for serving
Instructions
- In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and a good pinch of salt.
- Add cubed chicken to the marinade and mix until evenly covered. Refrigerate for at least 1 hour or overnight.
- Warm 2 tablespoons of oil in a large skillet over medium heat.
- Add chopped onion and cook, stirring occasionally, until golden brown (about 8–10 minutes).
- Stir in minced garlic and ginger. Cook for about 1 minute until fragrant.
- Add the marinated chicken to the pan and cook until lightly browned and mostly cooked through (5–7 minutes).
- Pour in the canned tomato sauce and bring to a gentle simmer. Cook uncovered for about 15 minutes.
- Lower the heat and gently stir in the heavy cream. Simmer for another 3–5 minutes. Taste and adjust salt.
- Remove from heat, sprinkle with chopped cilantro, and let the curry rest a minute before serving.
Notes
For dairy-free: swap yogurt for a nondairy yogurt and heavy cream for full-fat coconut milk.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian