indian chicken

Indian Chicken Curry Recipe in a Pot

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indian chicken

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

Check out current prices for Indian Spices on Amazon.

How To Make Chicken Curry

  • 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.

indian chicken
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.

For more great Indian recipe ideas, check out this complete Indian Meal Cooking Tutorial. Cooking delicious Indian food at home is super easy. And check out current prices for Indian Spices on Amazon.

how to cook indian food
how to cook indian food

Thanks For Watching Our Recipe Videos!

Thanks for checking out this chicken curry recipe, and all of our recipes. Be sure and 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!

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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. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

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Chicken Tikka Masala Indian Restaurant Favorite

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Chicken Tikka Masala is one of the most popular Indian recipes in the world, and for good reason.

I like chicken tikka masala with a rich, creamy sauce–plenty to mix in with the rice and scoop up with some warm flatbread. Give this dish a try and let me know what you think–it’s one of my favorites.

Ingredients for Chicken Tikka Masala

2 lbs boneless, skinless CHICKEN
1 cup plain YOGURT
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
2 Tbsp LEMON JUICE
1 Tbsp CORIANDER POWDER
1 Tbsp GARAM MASALA
1 Tbsp CUMIN
SALT

Ingredients for Masala Sauce

1 ONION (chopped well)
2 tsp GARLIC (minced)
2 tsp GINGER (minced)
1 JALAPENO PEPPER (finely chopped, optional)
or ½ tsp RED PEPPER FLAKES (optional)
1 Tbsp TOMATO PASTE
1 28oz can CRUSHED TOMATOES
1 pint HEAVY CREAM
½ cup CILANTRO (chopped)
2 tsp CORIANDER POWDER
½ tsp CHILI POWDER
1 tsp TURMERIC
1 tsp CUMIN
1 tsp GARAM MASALA
Check out current prices for Indian Spices on Amazon.

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 strips that are easier to handle while marinating and cooking–later I’ll cut the chicken into bite-sized pieces to add into the creamy masala.

Mix a marinade of plain yogurt, ginger, garlic and lemon juice. Season the chicken strips with garam masala, cumin, coriander, and salt and coat with the marinade. Set in the fridge to marinate for at least a few hours, ideally overnight.

After the chicken has marinated, lightly coat a baking pan with oil. Remove as much of the marinade from the chicken as possible and arrange on the pan. Bake the chicken in a 400 degree F oven for 15-20 minutes or until nearly cooked through–adjusting the cooking time as needed depending on the size of the chicken strips; finish the chicken under the broiler to add a slight char to the outside. While the chicken is cooking, prepare the creamy masala.

In a skillet, on med high heat, heat 2 Tbsp of oil and 1 Tbsp of butter. Add minced ginger and garlic and saute 1 minute. Then add onion–also a fresh hot pepper, or red pepper flakes if you want to add a little heat to the dish. The onion and pepper should be chopped up well for a smoother sauce.

Continue sauteing for 5-6 minutes. Add coriander, cumin, turmeric, and chili powder; stir into the onion mixture. Add tomato paste (or don’t–it’ll be good either way–just a little more or less rich and tomatoey, so adjust according to your personal taste).

jackfruit recipe
Use young green jackfruit for a tasty meatless “chicken” tikka masala recipe.

Add 28oz can of crushed tomatoes.
Add salt to taste and mix ingredients thoroughly. Allow ingredients to come to a bubble, then reduce heat, cover, and let simmer for 15 minutes, stirring occasionally.

After 15 minutes, stir in garam masala and heavy cream and continue cooking on low heat for 5 minutes.
Add chopped cilantro.
Chop the cooked chicken strips into bite-sized pieces and stir into the masala.
Remove from heat and serve over rice.

I hope you give this chicken tikka masala recipe a try, I think you’ll love it.

To learn how to cook an entire Indian meal, check out my Complete Indian Dinner Cooking Lesson.

how to cook indian food
how to cook indian food

Thanks for Watching our Chicken Tikka Masala

Click a button below and share the spinach curry 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.

Share and Enjoy !

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