Name: Creamy Indian Chicken Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 People
Cuisine: Indian
Ingredients: 3 tbsp Cooking Oil; 1 tsp Cumin Seeds; 1 large (diced) Red Onion; 2-3 (slit) Green Chilies; 1 tbsp (chopped) Ginger; 1 tbsp (chopped) Garlic; 1 tsp (or to taste) Salt; 1 tsp Turmeric Powder; 1 tsp Cumin Powder; 2 tsp Coriander Powder; 1 tbsp Chicken Masala; 500-600g (cubed) Boneless Chicken; 200 ml Coconut Milk; 0.5 tsp Black Pepper; 1 tsp Garam Masala; 2 tbsp (chopped) Fresh Parsley; 1 tbsp Kasuri Methi (Dried Fenugreek Leaves); 50-100 ml Cooking Cream

Ready in

55 mins

Cuisine

Indian · General Indian

Prep Time

15 min

Cook Time

40 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by The Crazy Table on YouTube

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.

Adjust servings

Tap an ingredient to mark it ready0 of 18 ready

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

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

dairy

Step-by-Step Instructions

Step 1: Sauté Cumin and Onions

Heat cooking oil in a pot over medium heat. Add cumin seeds and sauté for about until fragrant. Then, add the diced 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. Sauté 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 simmer 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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