indian curry chicken recipe
The Best indian curry chicken recipe
The health benefits are subtle but real—it uses a mix of spices that aren’t just flavorful but also support digestion and immunity. And because it’s made with whole ingredients, it’s a way to eat well without feeling like you’re missing out. Plus, the spices make every bite exciting, so even picky eaters usually end up loving it. It’s the kind of recipe that’s easy to adapt—swap the chicken for tofu if you’re watching your protein, or adjust the spices to suit your taste. Either way, it’s a dish that’s always a hit.
Creamy Garlic Butter Chicken Curry
A comforting, aromatic chicken curry with tender chicken pieces in a rich tomato-garlic sauce, served with fluffy flatbread. Perfect for a cozy family dinner.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp garam masala
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1 tsp dried mint
- Salt and black pepper to taste
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup warm water
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat a large skillet over medium-high heat. Pat chicken thighs dry and season generously with cumin, paprika, turmeric, and garam masala. Heat olive oil in the skillet and cook chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove chicken and set aside. -
2
In the same skillet, sauté chopped onion until soft and golden (about 5 minutes). Add minced garlic and grated ginger, cooking for 30 seconds until fragrant. Stir in ginger paste, crushed tomatoes, chicken broth, and coriander. Bring to a simmer and let it cook for 10 minutes. -
3
Reduce heat to low, add heavy cream, and simmer for another 10 minutes until the sauce thickens slightly. Stir in dried mint, salt, and pepper to taste. Return chicken to the skillet and heat through for 2–3 minutes. -
4
For the flatbread, mix flour, salt, baking powder, warm water, and olive oil into a soft dough. Divide into 8 equal balls and roll each into thin circles. Heat a dry skillet over medium heat and cook flatbreads for 1–2 minutes per side until puffed and golden.
🔧Equipment
- Large skillet
- Blender
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Butter Chicken Curry Works
❓ Frequently Asked Questions About Creamy Garlic Butter Chicken Curry
1. What is the best way to marinate chicken for this Indian curry recipe?
Use the yogurt and spices in the marinade as-is, but let the chicken sit for at least 1 hour (overnight for deeper flavor). Pat the chicken dry before marinating to help the spices adhere. Avoid overcrowding the bowl to ensure even coating.
2. Can I substitute coconut milk for the heavy cream in the curry?
Yes, replace the 1 cup heavy cream with 1 cup full-fat coconut milk for a lighter, tropical twist. Stir in a pinch of turmeric to mimic the cream’s color if needed, but the dish will still be rich and flavorful.
3. How do I know when the chicken is fully cooked?
The chicken is done when it reaches 165°F (74°C) internally in the thickest part. It should also pull apart easily with a fork and have a golden-brown crust. Overcooking dries out the meat, so check early.
4. What if I don’t have a heavy-bottomed pan? Can I use another cooking method?
A heavy-bottomed pan prevents hot spots, but a nonstick or cast-iron skillet will work if you stir frequently. For extra safety, cook on medium-low heat and avoid overcrowding the pan.
