Description
A creamy, mildly spiced Indian‑style chicken curry that’s quick and easy to make at home.
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
Instructions
- In a bowl, mix yogurt, lemon juice, turmeric, cumin, garam masala, chili powder and salt. Add chicken pieces and coat well. Marinate for at least 30 minutes (or up to a few hours).
- If using cashews, soak them in hot water for 10 – 15 minutes, then blend into a smooth paste with a little water. Set aside.
- Heat butter or ghee in a large pan over medium heat. Add chopped onion, sauté until soft and translucent (4‑5 minutes).
- Add garlic and ginger; sauté for another minute until fragrant.
- Add the marinated chicken (and any leftover marinade) to the pan. Cook for 3‑4 minutes, stirring, until chicken is lightly browned.
- Pour in crushed tomatoes, stir, and bring to a simmer. Reduce heat, cover and cook for 10‑15 minutes until chicken is cooked through and sauce thickens.
- Add the cashew paste (or cream) and stir well. If sauce is too thick, add a bit of water and simmer for a few minutes.
- If desired, stir in fresh cream for extra richness. Adjust salt and spice to taste.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- You can use chicken thighs instead of breast for more flavor.
- For a lighter version, replace some or all cream with Greek yogurt (added off heat to avoid curdling).
- Adjust chili powder according to your spice tolerance.
- The sauce gets better after sitting — leftovers taste even more flavorful.
- Freeze leftovers in an airtight container for up to 2–3 months.
Nutrition
- Serving Size: ≈ 1 plate (about 1/4 of recipe)
- Calories: ≈ 385 kcal per serving (estimate) :contentReference[oaicite:0]{index=0}
- Sugar: ≈ 7 g :contentReference[oaicite:1]{index=1}
- Sodium: ≈ 701 mg :contentReference[oaicite:2]{index=2}
- Fat: ≈ 23 g :contentReference[oaicite:3]{index=3}
- Saturated Fat: ≈ 10 g :contentReference[oaicite:4]{index=4}
- Unsaturated Fat: ≈ 13 g (remainder of fat) (estimate)
- Trans Fat: ≈ 0.3 g :contentReference[oaicite:5]{index=5}
- Carbohydrates: ≈ 12 g :contentReference[oaicite:6]{index=6}
- Fiber: ≈ 3 g :contentReference[oaicite:7]{index=7}
- Protein: ≈ 32 g :contentReference[oaicite:8]{index=8}
- Cholesterol: ≈ 119 mg :contentReference[oaicite:9]{index=9}
