Save The smell of turmeric and cumin blooming in hot oil still takes me straight back to a Tuesday night when I had twenty minutes before everyone got home and a fridge full of random ingredients. I grabbed chicken thighs, yogurt, and a jar of curry powder I'd been too intimidated to use. What came together that evening wasn't fancy, but it was rich, warming, and gone before I could take a photo. Now it's the recipe I turn to when I need comfort without complexity.
I made this for my neighbor once after she mentioned craving Indian food but being too tired to go out. She came back the next morning with the empty container and asked if I'd bottled magic. It wasn't magic, just the kind of meal that feels like a hug when you need one most. I've learned that good food doesn't need to be complicated to matter.
Ingredients
- Boneless, skinless chicken thighs: These stay tender and juicy even if you simmer a little longer than planned, which is why I always choose thighs over breasts for curry.
- Onion: The foundation of flavor here, cook it low and slow until it's soft and golden to build sweetness into the sauce.
- Garlic and ginger: Fresh is non-negotiable, the jarred stuff just doesn't give you that bright, punchy aroma that makes the whole kitchen smell alive.
- Tomatoes: They break down into the sauce and add a slight acidity that balances the richness of the cream and yogurt.
- Plain whole-milk yogurt: This is what gives the curry its tangy backbone, just make sure to stir it in off high heat so it doesn't curdle.
- Heavy cream: A little goes a long way to make the sauce silky and luxurious without feeling too heavy.
- Curry powder: The star spice blend, bloom it in the pan for a minute to wake up all those warm, earthy notes.
- Cumin, coriander, turmeric, chili powder: These support the curry powder and let you tweak the heat and color to your taste.
- Vegetable oil or ghee: Ghee adds a nutty richness, but any neutral oil works if that's what you have on hand.
- Fresh cilantro: The final flourish, it adds brightness and a pop of green that makes the dish feel complete.
Instructions
- Soften the onions:
- Heat your oil or ghee in a large skillet over medium heat and add the chopped onions. Let them cook slowly, stirring now and then, until they turn soft and golden, this takes about 5 minutes and sets the sweet, savory base for everything.
- Wake up the aromatics:
- Stir in the garlic and ginger, letting them sizzle for just a minute until the smell fills your kitchen. Don't let them brown or they'll turn bitter.
- Brown the chicken:
- Add the chicken pieces and stir occasionally, letting them lightly brown on all sides for about 5 minutes. They don't need to cook through yet, just get a little color.
- Bloom the spices:
- Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat every piece of chicken. Cook for 1 minute so the spices release their oils and deepen in flavor.
- Cook down the tomatoes:
- Add the chopped tomatoes and let them cook for 5 minutes, stirring occasionally as they soften and break down into a thick, fragrant base. You'll see the oil start to separate a bit at the edges.
- Stir in the yogurt:
- Lower the heat and mix in the yogurt, stirring constantly so it blends smoothly without curdling. Let it simmer gently for 10 minutes, stirring now and then.
- Add cream and water:
- Pour in the water and heavy cream, stirring to combine everything into a silky sauce. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce has thickened just enough to coat the back of a spoon.
- Adjust and garnish:
- Taste and add more salt or spices if needed, then sprinkle with fresh cilantro. Serve it hot with rice or naan for scooping up every last bit of sauce.
Save There was a night when I doubled this recipe for a small dinner party, and by the end, everyone was quiet, scraping their bowls with torn pieces of naan. One friend looked up and said it tasted like home, even though she'd never had this exact dish before. That's when I realized curry isn't just about spices, it's about warmth, care, and the feeling of being fed well.
How to Store and Reheat
This curry keeps beautifully in an airtight container in the fridge for up to 4 days, and honestly, the flavors meld even more overnight. Reheat it gently on the stovetop over low heat, adding a splash of water or cream if it's thickened too much. I've also frozen portions in individual containers, just thaw in the fridge overnight and warm through when you need a fast, flavorful meal.
Variations to Try
If you want to make this dairy-free, swap the yogurt and cream for full-fat coconut milk, it gives a slightly sweeter, tropical twist that's just as comforting. You can also use chicken breast instead of thighs, just watch the simmer time so it doesn't dry out. For extra depth, stir in a pinch of garam masala right at the end, it adds a warm, complex finish that feels a little more special.
Serving Suggestions
I almost always serve this over basmati rice, which soaks up the sauce like a dream, but it's also incredible with warm naan for scooping. A quick cucumber raita or a simple side salad with lemon juice cuts through the richness and keeps things balanced. If you're feeding a crowd, set out some mango chutney and pickled onions so everyone can customize their plate.
- Pair it with steamed basmati rice or garlic naan.
- Add a cooling cucumber raita or a squeeze of fresh lime.
- Serve with mango chutney or pickled vegetables for contrast.
Save This curry has become my go-to for nights when I want something that feels special without the fuss. I hope it brings you the same kind of comfort it's brought me, one warm, fragrant spoonful at a time.
Recipe FAQs
- → 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 drying out, as breast meat is leaner 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, tropical flavor while maintaining its creamy texture.
- → What can I serve with chicken curry?
This curry pairs beautifully with basmati rice, naan bread, or roti. You can also serve it with quinoa or cauliflower rice for a lighter option.
- → How spicy is this curry?
The curry has a mild to medium spice level. The chili powder is optional, so you can adjust the heat to your preference. Add more chili powder or fresh chilies for extra heat.
- → Can I make this curry ahead of time?
Absolutely. The curry actually tastes better the next day as the flavors develop. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
- → What is garam masala and should I add it?
Garam masala is a warm Indian spice blend that adds depth and complexity. Adding a pinch at the end of cooking enhances the flavor profile, though the dish is delicious without it.