Name: Creamy Indian-Style Chicken Curry
Prep time: PT-488860H51M21S
Cook time: 20 min
Total time: PT-488860H51M21S
Cuisine: Indian / Indo‑Punjabi
Ingredients: 500 g boneless chicken (breast or thigh), cut into bite‑sized pieces; ½ cup plain yogurt; 1 tablespoon lemon juice; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon garam masala; ½ teaspoon red chili powder (adjust to taste); Salt, to taste; 2 tablespoons butter or ghee; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 inch fresh ginger, minced or grated; 400 g canned crushed tomatoes (or fresh blended tomatoes); ¼ cup cashew nuts (soaked) or heavy cream (for richness); 2 tablespoons fresh cream (optional, for finishing); 2 tablespoons chopped fresh cilantro (for garnish); Water as needed

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A creamy, mildly spiced Indian-style chicken curry that’s quick and easy to make at home. It features tender chicken in a rich tomato and yogurt-based sauce with the warmth of garam masala and a touch of creaminess from cashews or cream. This dish brings restaurant-quality flavor to your table without the fuss. Creamy Indian-Style Chicken Curry

Why You’ll Love This Recipe

I love how simple yet deeply flavorful this curry is. With just a few pantry spices and everyday ingredients, I can whip up a comforting Indian-style meal in under an hour. The marinated chicken turns out incredibly tender, and the creamy tomato-based sauce is absolutely irresistible. Whether I serve it with rice, naan, or both, it’s a dish that always satisfies and impresses—without needing a long list of hard-to-find ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500 g boneless chicken (breast or thigh), cut into bite‑sized pieces
½ cup plain yogurt
1 tablespoon lemon juice
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon red chili powder (adjust to taste)
Salt, to taste
2 tablespoons butter or ghee
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch fresh ginger, minced or grated
400 g canned crushed tomatoes (or fresh blended tomatoes)
¼ cup cashew nuts (soaked) or heavy cream (for richness)
2 tablespoons fresh cream (optional, for finishing)
2 tablespoons chopped fresh cilantro (for garnish)
Water as needed

directions

I start by mixing yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a bowl. Then I add the chicken pieces, making sure they’re well coated. I let this marinate for at least 30 minutes, sometimes longer for more flavor.
If I’m using cashews, I soak them in hot water for 10–15 minutes and then blend them into a smooth paste with a bit of water.
In a large pan, I heat the butter or ghee over medium heat and sauté the chopped onion until soft and translucent—about 4 to 5 minutes.
Next, I add the garlic and ginger and sauté for another minute until fragrant.
I add the marinated chicken (including any leftover marinade) to the pan and cook for 3–4 minutes, stirring, until the chicken is lightly browned.
Then I pour in the crushed tomatoes, stir well, and bring everything to a simmer. I reduce the heat, cover the pan, and cook for 10–15 minutes until the chicken is cooked through and the sauce thickens.
I stir in the cashew paste (or cream) and let it simmer a bit longer. If the sauce gets too thick, I just add a little water.
If I want it extra rich, I stir in some fresh cream. I also taste and adjust salt or chili powder as needed.
Finally, I garnish with chopped cilantro and serve hot with warm rice or naan.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes + marination
Cook Time: 20 minutes
Total Time: Approximately 45 minutes (including marination)

Variations

I sometimes use chicken thighs instead of breasts for extra flavor and juiciness.
For a healthier version, I replace the cream with Greek yogurt (added after cooking to avoid curdling).
If I’m craving heat, I bump up the chili powder or add a chopped green chili.
I occasionally add peas or spinach for some extra nutrition and color.
When I want a nut-free version, I simply skip the cashews and use cream instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or microwave, adding a splash of water if the sauce has thickened too much. For longer storage, I freeze it for up to 2–3 months. It tastes even better the next day after the flavors have settled.

FAQs

How spicy is this chicken curry?

I find it mildly spiced, but it’s easy to adjust. I just reduce or increase the red chili powder depending on how much heat I want.

Can I make this dish dairy-free?

Yes, I can replace the yogurt with a dairy-free version like coconut yogurt and skip the cream or use a plant-based alternative.

What can I use instead of cashews?

If I don’t have cashews, I use heavy cream or even a splash of coconut cream to achieve the same richness.

Can I use pre-cooked chicken?

Yes, but I still sauté it in the spices to build flavor. I shorten the simmering time since the chicken is already cooked.

What goes well with this curry?

I usually serve it with basmati rice or naan. A simple cucumber raita or salad on the side also works perfectly.

Conclusion

This creamy Indian-style chicken curry is one of my go-to meals when I want something cozy, flavorful, and satisfying. It’s quick enough for a weeknight but feels special enough for guests. With its velvety sauce and perfectly spiced chicken, it always hits the spot.