Description
A rich, velvety, and mild Indian chicken curry that balances sweet, savory, and creamy flavors without the hassle of takeout. This forgiving, one-pot recipe uses simple ingredients and takes about 30 minutes to prepare.
Ingredients
Scale
- 1.5 lbs (700g) chicken breasts or thighs, cut into 1-inch chunks
- 2 medium onions, finely diced
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- ½ cup (120g) plain full-fat yogurt
- ½ cup (120ml) heavy cream or full-fat coconut cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons garam masala
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon salt (to taste)
- 1 teaspoon sugar or honey (optional)
- Pinch of saffron threads, soaked in 1 tablespoon warm milk (optional)
- 3 tablespoons vegetable oil or ghee
- ¼ cup fresh cilantro, chopped (for garnish)
- Basmati rice or naan (for serving)
Instructions
- Cut chicken into 1-inch cubes and pat dry. Toss with yogurt, half the garam masala, half the turmeric, and a pinch of salt. Let marinate while prepping vegetables.
- Heat oil or ghee in a large skillet over medium-high heat. Sear chicken in batches until golden brown on all sides (2-3 minutes per side). Remove chicken and set aside.
- Reduce heat to medium. Add diced onions to the skillet and cook slowly, stirring occasionally, until deep golden brown and soft (8-10 minutes).
- Add minced garlic and grated ginger to the onions; cook for 1 minute. Add remaining spices (cumin, coriander, turmeric, chili powder, and remaining garam masala). Stir for 30 seconds until fragrant.
- Pour in heavy cream (or coconut cream) and stir to combine with the onion-spice mixture. Simmer gently for 3-4 minutes until the sauce thickens slightly. Stir in saffron milk if using.
- Return the seared chicken and any juices to the skillet. Stir to coat in the sauce. Reduce heat to low, cover, and simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Taste and adjust salt or add a pinch of sugar if needed. Garnish with fresh cilantro and a drizzle of cream. Serve immediately over basmati rice or with warm naan.
Notes
Do not rush the caramelization of onions as it provides the foundational sweetness. Ensure yogurt is at room temperature or tempered to prevent splitting. Use full-fat dairy for the best texture and to avoid curdling. This dish freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: chicken korma, creamy chicken curry, indian food, easy dinner, weeknight meals, mild curry, one pot meal, comfort food