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Abdul Rehman

Chicken Curry Recipe: Rich, Spiced, and Ready in 50 Minutes

A chicken curry with a thick, deeply spiced gravy and tender marinated chicken thighs, built from whole and ground spices in a single pan. Straightforward enough for a weeknight, flavorful enough to serve to guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: South Asian
Calories: 385
Ingredients Method

Ingredients
  

  • 700 g boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 tbsp plain yogurt
  • 1 tsp turmeric powder
  • 0.5 tsp salt
  • 3 tbsp neutral oil sunflower or vegetable
  • 1 tsp cumin seeds
  • 2 medium onions finely sliced (about 280g)
  • 5 garlic cloves minced
  • 1 tbsp fresh ginger finely grated
  • 2 medium tomatoes blended or very finely chopped (about 250g)
  • 1.5 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp red chili powder
  • 0.5 tsp turmeric powder
  • 1 tsp salt
  • 0.5 cup water
  • 0.5 tsp garam masala
  • Fresh cilantro to garnish

Method
 

  1. Mix chicken with yogurt, turmeric, and salt. Set aside 20 minutes at room temperature.
  2. Heat oil over medium heat. Add cumin seeds and cook 30 to 45 seconds until fragrant. Add onions and cook 18 to 20 minutes, stirring regularly, until deep amber-brown.
  3. Add garlic and ginger directly to the oil. Cook 60 to 90 seconds until golden and raw smell is gone. Stir into onions.
  4. Add tomatoes. Cook 6 to 8 minutes until broken down and oil separates at the pan edges. Add ground coriander, cumin, chili, turmeric, and salt. Cook 2 more minutes.
  5. Add marinated chicken. Stir to coat and cook uncovered over medium-high heat for 5 to 6 minutes until no longer pink on the outside.
  6. Add 0.5 cup water. Reduce heat to medium-low, cover, and simmer 18 to 20 minutes until chicken reaches 75°C (165°F) internally.
  7. Uncover and simmer 3 to 4 minutes if the gravy needs thickening. Add garam masala, adjust salt, garnish with cilantro. Serve immediately.