Irresistible Chicken Curry

Indian inspired chicken curry with ginger, garlic, cumin, coriander and turmeric. Thanks to yoghurt and cream, this rich and creamy curry is a real treat. It goes perfectly with basmati rice or naan. Skip to the Chicken Curry Recipe


Make this chicken curry

One of my earliest dining memories is of dining with my mom and dad at a local Indian restaurant. Since then I have fallen in love with the aromas, flavors and colors of Indian cuisine. This intensely flavored chicken with yogurt and cream is our attempt to bring some of those flavors and aromas into our own kitchen.


If you love these flavors and want to learn more about Indian cuisine, we encourage you to spend some time learning the recipes of Madhur Jaffrey, Pushpesh Pant, Chitra Agrawal and NikSharma.

Another curry recipe: This Coconut Ginger Vegetable Curry is light, flavorful and easy to make.

Prepare our Indian inspired chicken curry

Let’s talk about this curry recipe, shall we? It’s rich, creamy, bold and extremely flavorful. You want to enjoy it with something that absorbs all of the sauce, like rice or naan (this fluffy, fluffy flatbread would work, too).

We used boneless skinless chicken thighs in our video, but bone-in chicken breasts or chicken nuggets also work. If you are using bone-in chicken pieces, you should not need to adjust the recipe as the simmer time should still be enough to cook the chicken al dente. That means you can always add an additional 5-10 minutes to the cooking time if you feel the chicken needs it.


The taste and aroma of this chicken curry is amazing. Besides fresh garlic and fresh ginger, the spices we use are listed below. We call for ground spices in the recipe since most of us have those on hand. If you have whole spices, simply grind them up with a spice grinder or small coffee grinder before adding them.

  • Cumin – Warm and earthy flavor.
  • Coriander – Warm, floral and sweet flavor.
  • Turmeric – Adds amazing color and an earthy flavor with some bitterness.
  • salt and black pepper
  • Garam Masala: A blend of hot and sweet spices that varies by region and house to house. (The mixture usually includes cardamom, cumin, cloves, cinnamon, and nutmeg.) Garam masala is added towards the end of the cooking process. You can buy or mix. We especially like this one from The Spice House.

If you don’t have any of the spices listed above, we recommend adding them to your spice cabinet. Once you try this curry you will want to do it again. We also use them all in other Inspired Taste recipes. Here are a few bookmarks so you can come back to them later:

We use cumin to make homemade hummus and our homemade enchilada sauce. I love the use of cilantro in these Easy Chili Butter Shrimp Tacos and this Grilled Swordfish recipe. As for turmeric, we use it to make my favorite soup recipe of all time, this Turmeric Lemon Lentil Soup.


Our tips for successful recipes

marinate chicken. In the recipe we ask that you marinate the chicken in the spices for at least 20 minutes before currying, but we recommend marinating longer if you have the time. The chicken can be left at room temperature for about an hour, or if you plan to marinate longer, cover and place in the refrigerator. Chicken can be marinated in the refrigerator for up to 24 hours, although after 8 to 12 hours you won’t see much additional benefit.

Use fresh garlic and fresh ginger.. We do not recommend substituting dried ginger for garlic and fresh ginger in this recipe. Fresh ginger will keep in the fridge for at least a week, so don’t waste it. We love squeezing leftover ginger (like in these Ginger Shots) or using it to make this Spicy Ginger Garlic Edamame!

Use whole yogurt and don’t skip the cream. This recipe is not suitable for diluting with yogurt or skim milk. Simple whole wheat yogurt and heavy cream make this curry sauce perfectly rich and appetizing. The yogurt helps tenderize the chicken, and with the heavy cream, it balances out any seasoning. I use natural yoghurt without sugar.

Add the yogurt one tablespoon at a time. In the recipe we ask you to add the yoghurt one tablespoon at a time. This adds an extra minute but helps prevent the yogurt from separating or curdling. Using whole yogurt also helps prevent curdling.

irresistible chicken curry

  • COOK

This Indian-inspired chicken curry is rich, creamy and flavorful. Serve with rice or naan bread so you have enough to soak up all the creamy sauce. We do not recommend substituting yogurt or cream in this recipe as they add richness and flavor to the sauce.

makes 4 servings

Watch us at the recipe

will need

1 to 1½ pounds boneless, skinless chicken thighs or breasts

1 1/2 teaspoons fine sea salt

1 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper, optional for hot, add an additional 1/4 teaspoon for medium hot

6 medium garlic cloves, peeled

1-inch cube fresh ginger, peeled

1 medium onion, roughly chopped

1 1/2 cups water

Use 3 tablespoons vegetable oil or ghee

2 tablespoons tomato paste

4 tablespoons plain yoghurt without sugar

1 teaspoon garam masala, see notes

3 tablespoons cream

A handful of coriander leaves, chopped, optional for serving


  • marinate chicken
  • Cut the chicken into 1-inch pieces, then place in a bowl. If you want to leave the chicken uncut, or if you are using bone-in chicken pieces, you can leave the chicken whole.

    Sprinkle 1/2 teaspoon salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper over the chicken. Mix well and marinate for at least 20 minutes.

    Be Prepared: Chicken can be marinated, covered, and refrigerated for up to 24 hours.

    • make curry
    • Place the garlic, ginger, onion and 1/2 cup water in a blender or food processor. Mix until almost smooth. A blender with a cup can also be used.

      Heat oil or ghee in a large skillet (with lid) over medium-high heat. Arrange the marinated chicken in the pan so that it is in a single layer and is browned on both sides. Remove the chicken from the pan and return the pan to the stove.

      Add the onion and ginger mixture and cook, stirring frequently, until all the water has evaporated, about 5 minutes.

      Stir the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander, and 1/4 teaspoon turmeric over the onion-ginger mixture and cook, about 20 seconds. Add tomato paste, reduce heat to medium-low and cook for another minute.

      Add the yogurt, tablespoon at a time, and mix into the sauce before adding more.

      Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon salt. Bring to a boil, simmer over low heat, then cover with a lid. Cover and simmer for 20 minutes.

      Remove the lid and add the garam masala and heavy cream. Taste the sauce, adding the last 1/4 teaspoon of salt if you think you need it (we almost always add it).

      Return heat to medium-high and cook, stirring occasionally, until sauce has reduced and slightly thickened, 3 to 5 minutes. Serve sprinkled with fresh coriander.

Advice from Adam and Joanne

  • Bone-in chicken can be used in the recipe. Use about 3 pounds. The chicken does not need to be deboned or cut. You can cook the chicken from whole chicken pieces and you won’t need to adjust the recipe as the simmering time should be enough to cook the chicken al dente.
  • Garam Masala is a blend of warm and mild spices that varies from region to region and house to house. The mixture usually includes cardamom, cumin, cloves, cinnamon, and nutmeg. The garam masala is added at the end of cooking to allow the spices to add flavor to every bite. You can buy or mix. We especially like this one from The Spice House.
  • Ghee is a popular clarified butter in Indian cooking. The butter is cooked until the milk solids separate and turn brown. The butter is then filtered. Because milk solids and moisture have been removed, ghee has a higher smoke point and longer shelf life than regular butter. You can make ghee at home or buy it.
  • Cooking Tips: Chicken can marinate in the fridge for up to 24 hours. Store leftover curry in the fridge for up to 4 days.
  • Recipe inspired by Madhur Jaffrey’s recipe for Malai Wali Murghi (Cream Chicken)
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 of the recipe / calories 330 / total fat 19.2g / Saturated Fatty Acids 11.6g / cholesterol 141.8 mg / sodium 1022.8 mg / carbohydrates 7.8g / fiber 1.2g / total sugar 3.2g / protein 30.8g

AUTHOR: Adam and Joanne Gallagher

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