Creamy Indian-Style Chicken Curry
A delightful dish enveloping you in rich, aromatic essence with creamy, tender chicken and vibrant spices, perfect for any occasion.
Ingredients
For the Marinade
- 500 g boneless chicken (breast or thigh), cut into bite-sized pieces Tender texture that soaks up all the delicious flavors.
- ½ cup plain yogurt Adds a creamy tang.
- 1 tablespoon lemon juice Provides zesty brightness.
- 1 teaspoon turmeric powder Known for its golden hue.
- 1 teaspoon ground cumin Adds a nutty depth.
- 1 teaspoon garam masala Brings warmth and complexity.
- ½ teaspoon red chili powder Adjust to taste.
- Salt to taste salt Highlights flavors.
For the Curry Base
- 2 tablespoons butter or ghee Lends a rich flavor.
- 1 medium onion, finely chopped Brings sweetness when sautéed.
- 3 cloves garlic, minced Adds an aromatic punch.
- 1 inch fresh ginger, minced or grated Infuses warmth and spiciness.
- 400 g canned crushed tomatoes Rich, tangy base for the curry.
- ¼ cup cashew nuts (soaked) or heavy cream For creaminess.
- 2 tablespoons fresh cream (optional) For finishing touches.
- 2 tablespoons chopped fresh cilantro For vibrant garnish.
- Water as needed water To adjust sauce consistency.
Instructions
Preparation
- In a bowl, mix together the yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt to create the marinade.
- Add the chicken pieces to the marinade and coat them well. Allow it to marinate for at least 30 minutes.
- If using cashews, soak them in hot water for 10-15 minutes. Blend them into a smooth paste with a little water.
Cooking
- Heat butter or ghee in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, around 5-7 minutes.
- Stir in the minced garlic and ginger, sautéing for an additional minute until fragrant.
- Introduce the marinated chicken to the skillet and cook for 3-4 minutes until browned.
- Pour in the crushed tomatoes and bring to a gentle simmer. Cook for 10-15 minutes until the chicken is fully cooked.
- Stir in the cashew paste or heavy cream, and add water if the sauce is too thick.
- For extra creaminess, incorporate fresh cream right before serving.
Serving
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
For a lighter version, substitute heavy cream with low-fat yogurt or coconut milk. You can also create a vegetarian version by using chickpeas or hearty vegetables.