Creamy Indian-Style Chicken Curry
A comforting dish featuring tender chicken in a rich, creamy sauce seasoned with aromatic spices, perfect for sharing with family and friends.
Ingredients
For the Marinade
- 500 g boneless chicken (breast or thigh), cut into bite-sized pieces Adds a satisfying juiciness to the dish.
- ½ cup plain yogurt Offers a tangy creaminess that perfectly complements the spices.
- 1 tablespoon lemon juice Brightens the flavors and adds freshness.
- 1 teaspoon turmeric powder Lends a warm golden hue and earthy undertones.
- 1 teaspoon ground cumin Provides an aromatic base that enhances the overall taste.
- 1 teaspoon garam masala A robust blend of spices that brings warmth and complexity.
- ½ teaspoon red chili powder Adjust to taste for necessary heat.
- Salt to taste Salt Ensures all flavors come together harmoniously.
For the Sauce
- 2 tablespoons butter or ghee Enriches the dish with a rich, nutty essence.
- 1 medium onion, finely chopped Adds sweetness and texture.
- 3 cloves garlic, minced Fills the kitchen with tantalizing aromas.
- 1 inch fresh ginger, minced or grated Brings a zesty warmth to the dish.
- 400 g canned crushed tomatoes Providing a luscious base for the sauce.
- ¼ cup cashew nuts (soaked) or heavy cream Gives the curry that creamy richness.
- 2 tablespoons fresh cream (optional) An indulgent finish for extra luxury.
- 2 tablespoons chopped fresh cilantro (for garnish) Adds a burst of color and freshness.
- Water As needed to adjust sauce consistency.
Instructions
Preparation
- In a bowl, combine the yogurt, lemon juice, turmeric, cumin, garam masala, red chili powder, and salt. Add the chicken pieces and coat them well with the marinade. Marinate for at least 30 minutes.
- Soak the cashews in hot water for 10-15 minutes, then blend with a little water until smooth.
Cooking
- Heat butter or ghee in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent (about 4-5 minutes).
- Add minced garlic and ginger, sautéing for another minute until fragrant.
- Stir in the marinated chicken and cook for 3-4 minutes until lightly browned.
- Pour in the crushed tomatoes, mix well, and cover to simmer for 10-15 minutes until the chicken is cooked through.
- Stir in the cashew paste or heavy cream, adjusting the thickness of the sauce with water if necessary.
- Optionally, add fresh cream for extra richness. Taste and adjust salt and spices as needed.
Serving
- Garnish with cilantro and serve hot with rice or naan.
Notes
For an intense flavor, marinate the chicken overnight. Toast the spices before adding to deepen their aroma. Adjust sweetness with sugar or honey if desired. For a lighter option, replace heavy cream with coconut milk.