Creamy Indian Chicken Curry
Recipe Summary
- This recipe guides you through making a rich and creamy Indian chicken curry. It features tender chicken pieces cooked in a fragrant sauce with a blend of aromatic spices, coconut milk, and a touch of cream for a smooth finish.
All Ingredients - Main Ingredients
- Cooking Oil 3 tbsp
- Cumin Seeds 1 tsp
- Red Onion 1 large (diced)
- Green Chilies 2-3 (slit)
- Ginger 1 tbsp (chopped)
- Garlic 1 tbsp (chopped)
- Salt 1 tsp (or to taste)
- Turmeric Powder 1 tsp
- Cumin Powder 1 tsp
- Coriander Powder 2 tsp
- Chicken Masala 1 tbsp
- Boneless Chicken 500-600g (cubed)
- Coconut Milk 200 ml
- Black Pepper 0.5 tsp
- Garam Masala 1 tsp
- Fresh Parsley 2 tbsp (chopped)
- Kasuri Methi (Dried Fenugreek Leaves) 1 tbsp
- Cooking Cream 50-100 ml
Tools You'll Need
- Pot
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Cumin and Onions
Heat cooking oil in a pot over medium heat. Add cumin seeds and for about until fragrant. Then, add the red onion and cook for , stirring occasionally, until the onions are translucent and lightly browned.
Step 2: Add Aromatics and Spices
Add green chilies, chopped ginger, and chopped garlic to the pot. for until fragrant. Next, add salt, turmeric powder, cumin powder, coriander powder, and chicken masala. Stir well to combine all ingredients and cook for until the spices are fragrant and the mixture is well combined. Add a splash of water if needed to prevent burning.
Step 3: Cook the Chicken
Add the cubed boneless chicken pieces to the pot. Stir thoroughly to coat the chicken with the spice mixture. Cover the pot and cook for over medium-low heat, stirring occasionally, until the chicken is partially cooked and has released its juices.
Step 4: Add Coconut Milk and Simmer
Pour in the coconut milk and stir well to incorporate it into the curry. Add black pepper and garam masala, stirring again. Cover the pot and for another , or until the chicken is fully cooked and the gravy has thickened to your desired consistency.
Step 5: Finish with Herbs and Cream
Uncover the pot. Add chopped fresh parsley and kasuri methi (dried fenugreek leaves) to the curry and stir. Finally, add the cooking cream and stir gently to incorporate it, heating through for about without boiling.
Step 6: Serve
Serve the creamy Indian chicken curry hot, garnished with extra fresh parsley if desired. It pairs well with rice or naan bread.
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