Pin this The smell of cumin hitting hot oil is what always brings me back to reality when I'm having a chaotic evening. This chicken curry became my anchor on those nights when I needed something familiar, warm, and ready in under an hour. I stumbled onto this version after realizing I didn't need a dozen spices to make something that tasted deeply satisfying. The yogurt gives it a gentle tang that my kids actually love, and the cream rounds everything out without making it heavy. It's the kind of dish that feels like a hug in a bowl.
I made this for my sister when she came over feeling defeated by a long week. We sat at the kitchen table with bowls of rice, tearing pieces of naan and talking about nothing important. She went quiet halfway through her second serving, then looked up and said it tasted like comfort. That's when I knew this recipe was a keeper. It's not fancy, but it's the kind of food that makes people feel cared for.
Ingredients
- Boneless, skinless chicken thighs (1 lb): Thighs stay juicy and tender even if you simmer a bit longer, they soak up the spices better than breast meat ever could.
- Onion (1 medium, finely chopped): The foundation of flavor here, cook it until it's soft and sweet to build a rich base for the curry.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable, it blooms in the oil and fills your kitchen with the kind of smell that makes everyone wander in asking what's for dinner.
- Ginger (1 inch, grated): Ginger adds brightness and a little heat, grate it fine so it melts into the sauce instead of leaving fibrous bits.
- Tomatoes (2 medium, finely chopped): They break down into a silky sauce that balances the richness of the cream and yogurt.
- Plain whole-milk yogurt (1/2 cup): This is what gives the curry its signature tang and creamy body, don't skip it or substitute low-fat.
- Heavy cream (1/4 cup): Just enough to smooth out the sauce and give it a luxurious finish without making it too heavy.
- Curry powder (2 tbsp): The backbone of the spice blend, use a good quality one and your curry will shine.
- Ground cumin (1 tsp): Earthy and warm, it deepens the flavor and makes the whole dish smell incredible.
- Ground coriander (1 tsp): Adds a subtle citrusy note that brightens the heavier spices.
- Turmeric (1/2 tsp): Gives the curry its golden color and a gentle earthiness.
- Chili powder (1/2 tsp, optional): Add more if you like heat, leave it out if you're cooking for kids.
- Salt (1/2 tsp or to taste): Season as you go and taste at the end, the yogurt and tomatoes will affect how much you need.
- Black pepper (1/4 tsp): Just a touch to round out the spice blend.
- Vegetable oil or ghee (2 tbsp): Ghee adds a nutty richness, but vegetable oil works perfectly fine if that's what you have.
- Water (1/2 cup): Helps loosen the sauce to the perfect consistency.
- Fresh cilantro leaves (chopped, for garnish): The fresh green pop at the end makes it feel complete and adds a bright contrast to the rich curry.
Instructions
- Sauté the onions:
- Heat the oil or ghee in a large skillet over medium heat and add the onions, stirring occasionally until they turn soft and golden, about 5 minutes. This step builds the sweetness and depth that carries the whole dish.
- Add garlic and ginger:
- Stir in the garlic and ginger, cooking for just 1 minute until the kitchen smells amazing and the rawness cooks off. Don't let them burn or they'll turn bitter.
- Brown the chicken:
- Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. The chicken doesn't need to be cooked through yet, just get some color on it.
- Bloom the spices:
- Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat the chicken. Cook for 1 minute to wake up the spices and release their full flavor.
- Cook the tomatoes:
- Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and start to break down into a chunky sauce. This is where the base really comes together.
- Stir in the yogurt:
- Lower the heat and stir in the yogurt, mixing well to incorporate it without curdling. Simmer for 10 minutes, stirring occasionally, letting the flavors meld.
- Add water and cream:
- Pour in the water and heavy cream, stirring to combine, then simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened. Taste and adjust the salt or spices as needed.
- Garnish and serve:
- Sprinkle with chopped cilantro and serve hot with rice or naan. The fresh cilantro adds a brightness that makes the whole dish sing.
Pin this One night I served this to a friend who said she didn't like curry. She finished her plate, then quietly asked if there was more. We ended up sitting on the couch with seconds, laughing about how wrong first impressions can be. That moment reminded me that good food has a way of changing minds and creating little pockets of joy. This curry has done that more times than I can count.
How to Store and Reheat
This curry keeps beautifully in the fridge for up to four days, and honestly, it tastes even better after the flavors have had time to settle into each other overnight. Store it in an airtight container and reheat gently on the stovetop over low heat, adding a splash of water or cream if it's thickened too much. I've also frozen individual portions in freezer-safe containers for up to three months, then thawed them in the fridge overnight and reheated them for an easy weeknight meal. The chicken stays tender and the sauce holds up perfectly.
What to Serve With This Curry
I almost always serve this with fluffy basmati rice because it soaks up the sauce so well, but warm naan or even crusty bread works beautifully for scooping up every last bit. A simple cucumber salad or a handful of pickled onions on the side adds a fresh, tangy contrast that cuts through the richness. If I'm feeling fancy, I'll throw together a quick raita with yogurt, cucumber, and a pinch of cumin. It's one of those dishes that feels complete on its own but also plays well with whatever you have on hand.
Common Swaps and Variations
If you want to make this dairy-free, swap the yogurt and cream for full-fat coconut milk and you'll get a slightly sweeter, tropical version that's just as satisfying. Chicken breast works in place of thighs, but watch the cooking time closely so it doesn't dry out. I've also made this with chickpeas or cauliflower for a vegetarian version, and it's just as comforting and flavorful.
- Add a pinch of garam masala at the very end for a deeper, more complex spice note.
- Toss in some spinach or peas during the last few minutes of simmering for extra color and nutrition.
- If you like it spicier, add a fresh chopped green chili along with the garlic and ginger.
Pin this This chicken curry has become one of those recipes I turn to when I need something reliable, comforting, and quick. I hope it finds a spot in your rotation too, because everyone deserves a go-to dish that feels like home.
Recipe Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. However, reduce the simmering time slightly to prevent the meat from becoming dry, as breast meat cooks faster and has less fat than thighs.
- → How can I make this dairy-free?
Replace the yogurt and heavy cream with coconut milk for a dairy-free version. This will give the curry a slightly sweeter flavor profile while maintaining the creamy texture.
- → What can I serve with chicken curry?
This curry pairs beautifully with steamed basmati rice, naan bread, or roti. You can also serve it with cauliflower rice for a low-carb option or quinoa for added protein.
- → How do I adjust the spice level?
Control the heat by adjusting the chili powder amount or omitting it entirely for a mild version. For more heat, add cayenne pepper or fresh green chilies along with the other spices.
- → Can I prepare this curry in advance?
Yes, this curry actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- → What is the best way to bloom the spices?
Blooming spices means heating them briefly in oil to release their aromatic oils. Cook the spices for about 1 minute after adding them to the chicken, stirring constantly to prevent burning while allowing their flavors to develop.