Indian Chicken Curry is delicious and easy to make. For this chicken curry recipe, we use a flavorful marinade and then cook everything up in a pot. It’s a great dish to serve over rice. As an alternative, we went low-cal and served the Indian chicken over salad greens with a little quinoa.
Indian Chicken Curry Ingredients
2 lbs. boneless skinless CHICKEN ½ cup GREEK YOGURT 5-6 cloves GARLIC (finely chopped) ¼ cup GINGER (finely chopped) ¼ cup ALMONDS 2 Tbsp TOMATO SAUCE 2 large ONIONS (finely chopped) 2-3 Tbsp LEMON JUICE 2 tsp CORIANDER powder 1 tsp CUMIN powder 1 tsp GARAM MASALA CHILI powder (to taste) SALT (to taste) OIL for cooking
In a food processor, finely grind the ginger, garlic, and almonds.
In a small bowl, combine the yogurt and the ground ingredients from the food processor.
Into the bowl, add the dried spices, lemon juice, and tomato sauce.
Mix bowl ingredients well to form the marinade.
Place chicken pieces into a large Ziploc bag. Use boneless, skinless chicken for the quickest cooking time. We prefer chicken thighs, but use your favorite chicken pieces.
Add the marinade into the bag and zip it closed. Mix the marinade well with the chicken. Open the bag a little to let out excess air, then zip close. Manipulate the bag until the chicken is thoroughly covered.
Place the chicken/marinade mixture in the fridge and allow to marinate overnight. If you’re in a hurry, try to marinade for a minimum of 1 hour; otherwise, you’re just wasting all the marinade flavors.
When ready to cook dinner, heat a large pot with oil on medium low heat. Use just enough oil to sauté the onion.
Add finely chopped onions into the pot and sauté until light brown/caramelized, about 20-30 minutes.
When the onions are ready, add ½ cup water.
Add in the chicken and the marinade. Mix well with the onions.
Cover pot and bring the mixture to a bubble. Reduce the heat to low, keep covered with the lid, and simmer for about one hour, or until the chicken is cooked through.
Serve over rice, or whatever you like.
In the video recipe we served the Indian chicken over greens and some quinoa, which was a great combo. CG even added dried cranberries to the salad, which we will definitely do again in the future.
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Let’s cook a complete Indian meal in real time. For this dinner, I’m cooking chana masala, mango curry, and gobi matar. These dishes work well together. All recipes are posted below, but Indian cooking is all about flexibility and taste, so tweak these recipes and make them your own, or follow them exactly, and then experiment at a later time.
Ingredients for Mango Curry Recipe
4 large, very ripe and juicy MANGOES 1 cup YOGURT 1-2 Tbsp CUMIN SEEDS dash of ASAFOETIDA ¼ cup CURRY LEAVES chopped well 4-5 Tbsp GINGER finely chopped 2-3 Tbsp CHICKPEA FLOUR a.k.a. besan 2 Tbsp OIL for cooking SALT to taste
Use super-duper ripe mangoes to make mango curry. The mangoes should be VERY RIPE, soft and juicy. Peel and pit the mangoes and place the fruit in a bowl. Crush the mango until it’s a wet, semi-lumpy mess.
Add in about 1 cup of Greek-style yogurt and mix well. In a large pot, heat oil on medium high heat. Add cumin seeds and asafoetida and cook 30-40 seconds. Add curry leaves, half of the ginger, and chickpea flour. Stir and continue cooking about 2 minutes. Add mango mixture and 1 cup of water and stir well with ingredients in pot.
Bring to a bubble, then reduce the heat, cover and let simmer about 10 minutes. Stir occasionally and add more water to the mango curry as desired. After 10 minutes, add the remaining ginger, cover and let cook another 5 minutes. That’s it! Serve mango curry over rice, and enjoy!
A complete Indian meal with mango curry, chana masala, and gobi matar.
Chana Masala Recipe
Many chana masala (chickpea curry) recipes include onion; sometimes I use onion, sometimes I don’t, it mostly depends on the other dishes I’m serving with the chana masala.
I do often include asafoetida and chick pea flour. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but ti’s still wonderful. Asafoetida is also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.
I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring, especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes.
Chana Masala Ingredients: 1 15 oz can CHICKPEAS (or 2 cups) 1 15 oz can DICED TOMATOES (or 2 fresh diced) 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 1 HOT PEPPER (minced) 1-2 Tbsp OLIVE OIL 1 Tbsp CHICK PEA FLOUR (also called besan) 1 tsp CUMIN SEEDS 1 tsp CHILI POWDER 1 tsp GARAM MASALA 1/8 tsp ASAFOETIDA (optional, also called hing) ½ tsp TURMERIC SALT (to taste)
In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble.
As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own.
Gobi Matar Recipe
Cauliflower is good and good for you, especially if you curry it up–and this Indian-style cauliflower curry recipe will help.
Ingredients: 1 med CAULIFLOWER (cut into florets) 1 15 oz can DICED TOMATOES (or 2 med tomatoes) 1 8 oz can GREEN PEAS 1/8 tsp ASAFOETIDA (optional, also called Hing) 1 large ONION (chopped) 1 HOT PEPPER (finely chopped) 1 tsp GINGER (finely chopped) 1 Tbsp GARLIC (finely chopped) 1 tsp CHILI POWDER (sub cumin powder for less heat) 1 tsp CUMIN SEEDS ½ tsp TURMERIC POWDER 1 tsp CORIANDER POWDER 1 tsp GARAM MASALA 2-3 Tbsp OLIVE OIL ¼ cup WATER SALT (to taste)
How to Make Indian Gobi Matar
In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well.
Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like…I should say 1-10 minutes.
I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that’s it—your cauliflower and peas will be transformed into something delicious (I know it’s hard to believe, but trust me).
Make these dishes and try them out. The mango curry is a sweet, delicious treat, the chana masala is an Indian foods must, and the gobi matar tastes great and is great for your health. Give Indian cooking a go, and bon appétit!
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that will save you money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
For another Indian favorite, try this Indian spinach recipe called Chole Palak.
Thanks for Watching Our Indian Cooking Videos!
Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Chicken curry is delicious and easy to make. I throw a little yogurt in for a tad creaminess, but that’s optional, and it’ll be tasty either way. Chicken Curry is one of the most popular dishes in the world, and for good reason.
Chicken Curry Ingredients
2 lbs CHICKEN (boneless/skinned) 2 Tbsp OLIVE OIL 1 tsp BUTTER 1 lg ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1 HOT PEPPER (finely chopped) 1 tsp TURMERIC 1 tsp CHILI POWDER 1 Tbsp CORIANDER 1 Tbsp CUMIN (plus seasoning for chicken) 1 Tbsp GARAM MASALA 1 28oz can CRUSHED TOMATO ¼ cup YOGURT ½ cup CILANTRO (chopped) SALT and PEPPER to taste (plus a little SALT, CORIANDER, CUMIN, and CHILI POWDER to season the chicken before cooking) Check out current prices for Indian Spices on Amazon.
How to make Chicken Curry
Use 2 lbs of skinless, boneless chicken. You can use dark or light meat as you prefer. For this recipe, I like to cut the meat into approx. 1″ pieces and then season generously with salt, cumin, coriander, and chili powder.
Heat oil in a skillet on med. high heat and add seasoned chicken pieces. Sear chicken 5-7 minutes, turning once, and then remove chicken to a plate. Pour off excess fluid in the skillet and add butter. Add finely chopped garlic and hot pepper. Saute for 30 seconds and then add onion. Continue cooking for a couple of minutes.
Indian-style Chicken Curry
When onions begin to soften, add turmeric, chili powder, coriander, and cumin. Mix well and continue cooking 2 minutes. Stir in crushed tomato. Add salt and a little water, if needed (but not too much water at one time–you don’t want the dish to be too wet). Allow the sauce to come to a bubble, reduce the heat, cover and let simmer for 10 minutes.
After 10 minutes, return chicken to the skillet. Mix in Garam Masala, which is a blend of flavors (clove, cinnamon, cardamom, cumin, etc.). You can also spoon in a little plain yogurt, if you like–if I have some yogurt on hand I add it, and if I don’t, I don’t–it’s tasty either way (but yogurt adds a nice touch of creaminess). Add Fresh chopped cilantro and stir well. And that’s it.
Serve the curry over rice with a little flat bread and you’ve got a delicious Indian-style entree. Give this chicken curry recipe a try and let me know what you think…and bon appétit!
Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
