Chicken Curry From India
A flavorful Indian chicken curry with aromatic spices, tender meat, and a rich tomato-yogurt sauce, perfect for a hearty meal that suits spice lovers and family dinners.
Ingredients
- 1 whole chicken ⓘ
- 3 onions ⓘ
- 1/4 lb. tomatoes ⓘ
- 1 cup yogurt
- 1 tsp. chili powder ⓘ
- 1 tsp. coriander powder ⓘ
- 1/2 tsp. cumin powder
- 1/4 tsp. turmeric powder ⓘ
- 1/2 tsp. ground spice (cardamom, cloves, cinnamon) ⓘ
- 8 garlic flakes
- 1-inch piece ginger ⓘ
- 1/2 cup oil
- salt to taste ⓘ
- 1 2/3 cups water ⓘ
- cilantro ⓘ
Instructions
- Cut the chicken into pieces and wash them.
- Grate the onions.
- Cut the tomatoes and grind ginger and garlic into a paste.
- Heat oil in a pan and fry the onions until golden brown.
- Add ginger-garlic paste, tomatoes, and yogurt. Fry until the oil separates from the mixture.
- Add chicken, chili powder, turmeric powder, coriander powder, cumin powder, ground spices, and salt. Fry until the chicken is slightly brown.
- Add 1 2/3 cups of water and cook on medium heat for about 15 minutes.
- Ensure the chicken is tender, then remove from heat.
- Garnish with fresh cilantro and serve with rice, tortillas, bread, or rolls.
- Enjoy this flavorful dish.
Tips & Substitutions
For a richer flavor, marinate the chicken in yogurt and spices overnight. If you prefer a milder curry, reduce the chili powder. You can substitute chicken with tofu for a vegetarian option or use a mix of vegetables. Fresh tomatoes can be replaced with canned tomatoes if necessary. Adjust the spice levels according to your taste, and serve with Yoghurt Chicken for a delightful meal.
Serving Suggestions
Serve this chicken curry with steamed rice, naan, or parathas for a complete meal. It also pairs beautifully with Curried Rice And Carrots for a colorful side dish. Consider adding a refreshing cucumber raita or a simple salad to balance the spices. This dish works wonderfully for family gatherings or casual dinners.
Storage & Reheating
Store any leftover chicken curry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water if it thickens. You can also microwave it on medium power, stirring occasionally until heated through. Freezing is an option too; just ensure it's in a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Curry From India contains roughly 341 calories, with 5g protein, 16g carbohydrates, and 29g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1084mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken instead of a whole chicken?
Yes, boneless chicken can be used. Just adjust the cooking time as boneless pieces cook faster. Aim for about 10-12 minutes of cooking once you add the chicken to the curry, ensuring it remains juicy and tender.
What can I substitute for yogurt in this recipe?
If you need a yogurt substitute, try using coconut milk or sour cream for a similar creamy texture. Alternatively, a dairy-free yogurt can work well for those avoiding dairy. Adjust the spices slightly if using coconut milk to balance the flavors.
How can I make this curry spicier?
To increase the spice level, consider adding more chili powder or fresh green chilies. You can also include a pinch of cayenne pepper or crushed red pepper flakes. Just be sure to taste as you go to achieve your desired heat level without overwhelming the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).