Ingredients
- 750 g boneless skinless chicken thighs cut into 2-inch pieces
- 2 tablespoons neutral oil
- 250 g onions thinly sliced, about 2 medium
- 4 garlic cloves minced
- 1 tablespoon fresh ginger finely grated
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri chili powder or mild paprika; adjust heat to taste
- 300 g tomatoes finely chopped
- 1/2 cup plain whole-milk yogurt 120 g, whisked smooth
- 3/4 teaspoon fine salt plus more to taste
- 1/2 cup water plus extra as needed
- 1 teaspoon garam masala
- 2 tablespoons fresh cilantro chopped
Equipment
- 1 Heavy pot with lid
- 1 Cutting board
- 1 Chef's knife
- 1 Instant-read thermometer
Instructions
- Cut the chicken into even 2-inch pieces. Whisk the yogurt until smooth and set it near the stove while preparing the vegetables. Do not wash raw chicken; wash hands and utensils after handling it.
- Heat the oil in a heavy pot over medium heat. Add the onions and cook for 12–15 minutes, stirring frequently, until evenly golden brown. Reduce the heat if the edges scorch; add a spoonful of water to loosen browned bits.
- Stir in the garlic, ginger and cumin seeds for 1 minute. Add coriander, turmeric and chili powder; stir for 30 seconds. Add the tomatoes and cook for 8 minutes, stirring, until softened and thick rather than watery.
- Turn the heat to low. Stir the yogurt into the tomato mixture a spoonful at a time until incorporated. Avoid a hard boil, which can make the yogurt grainy.
- Add the chicken and salt, increase to medium-low and stir for about 5 minutes. Add the water, bring to a gentle simmer and cover. Cook for 20–25 minutes, stirring occasionally, until the thickest chicken pieces reach at least 165°F (74°C). Add a little water if the sauce catches.
- Uncover and simmer for about 5 minutes if the gravy needs thickening. Stir in garam masala and cilantro. Taste and adjust salt. Serve hot; rice and cucumber are optional accompaniments, not included in the nutrition estimate.
Nutrition
Calories: 405kcalCarbohydrates: 15gProtein: 40gFat: 21gSaturated Fat: 5gCholesterol: 180mgSodium: 650mgFiber: 3gSugar: 7g
Video
Notes
Nutrition is an approximate ingredient-based estimate per one-quarter of the recipe, excluding sides. The chicken estimate uses a label basis of 160 calories and 22 g protein per 112 g raw thigh, plus estimated vegetables, oil, yogurt and spices. Chicken, yogurt and salt brands change the result. Contains milk. This is a practical home-style curry, not a claim to represent every regional murgh preparation.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep refrigerated at 40°F or below for 3–4 days. Reheat leftovers to 165°F, stirring the gravy. Freeze cooled portions for up to 2 months for best quality; yogurt gravy may separate slightly.
Video credit: Kunal Kapur, “Chicken Curry Easy Recipe,” published December 12, 2017. The video demonstrates a related onion-tomato-yogurt curry with whole chicken and additional whole spices. Follow this card’s boneless-thigh quantities and cooking checks.