Creamy Chicken Curry Dish (Printable Version)

Tender chicken simmered in a rich, creamy sauce flavored with Indian spices and fresh ingredients.

# What You Need:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - ½ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp salt

→ Sauce

08 - 2 tbsp vegetable oil or ghee
09 - 1 large onion, finely chopped
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 2 tsp garam masala
13 - 1 tsp ground paprika
14 - ½ tsp cayenne pepper (optional)
15 - 1 can (14 oz) diced tomatoes
16 - ¾ cup plus 1 tbsp heavy cream
17 - ⅓ cup plus 1 tbsp chicken stock
18 - Salt and freshly ground black pepper, to taste
19 - 2 tbsp chopped fresh cilantro (for garnish)

# How to Make It:

01 - Combine Greek yogurt, lemon juice, turmeric, cumin, coriander, and salt in a bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes or up to 4 hours refrigerated.
02 - Heat vegetable oil or ghee in a large skillet or Dutch oven over medium heat. Add finely chopped onions and sauté for about 7 minutes until soft and golden.
03 - Incorporate minced garlic and grated ginger into the skillet and cook for 1 minute until fragrant.
04 - Stir in garam masala, ground paprika, and optional cayenne pepper. Cook for 1 minute to enhance aroma and flavor.
05 - Add marinated chicken pieces to the skillet. Cook while stirring for 4 to 5 minutes until lightly browned on all sides.
06 - Pour in diced tomatoes and chicken stock. Bring to a gentle simmer, lower heat, cover, and cook for 15 minutes, stirring occasionally.
07 - Uncover and stir in heavy cream. Simmer gently for 5 to 7 minutes until the sauce becomes thick and creamy.
08 - Adjust salt and freshly ground black pepper to taste. Sprinkle chopped cilantro on top before serving.

# Expert Advice:

01 -
  • The sauce clings to every piece of chicken like it was meant to be there, rich without feeling heavy.
  • You can adjust the heat and creaminess to match your mood or who you're feeding.
  • It comes together in under an hour but tastes like you've been simmering it all day.
02 -
  • Don't skip the marinating step, even 30 minutes makes a difference in tenderness and flavor depth.
  • Add the cream off high heat or it can break and look grainy instead of silky.
  • If your sauce looks too thick, thin it with a splash of stock rather than water so you don't dilute the taste.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution.
  • Toast your garam masala in the pan before adding liquids, it releases oils that make the whole dish smell like a spice market.
  • Taste the sauce before serving and adjust with a squeeze of lemon or a pinch of sugar to balance the flavors perfectly.

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