Quick & Easy Chicken Curry - Indian Style

Step 1: Prepare the Yogurt Spice Mix

In a bowl, combine 1/2 cup plain unflavored yogurt, 1 teaspoon turmeric powder, 2 teaspoons Kashmiri red chili powder, 1 tablespoon ground coriander, 1/4 teaspoon black pepper powder, and 1/4 cup water. Whisk very well until a smooth texture is achieved. (Optional: add 1 teaspoon ground cumin). Ensure the yogurt is at room temperature (taken out of the refrigerator 30 minutes prior) to prevent splitting when added to heat.

Step 2: Heat Oil and Add Whole Spices

Heat 3 tablespoons of oil in a pot over medium heat. Add 1 dry bay leaf, a 1/2 inch piece of cinnamon stick, and 2 green cardamoms. Stir for a few seconds until fragrant.

Step 3: Sauté Onions

Add 2 cups of finely chopped red onions to the pot. Add 1/8 teaspoon of salt to help them soften faster. Stir frequently to ensure even frying. Cook until the onions turn a light golden brown color along the edges, which should take about 5-7 minutes.

Step 4: Add Ginger-Garlic Paste

Add 1 tablespoon of ginger-garlic paste to the sautéed onions. Stir on medium heat for about 1 minute until the raw aroma disappears.

Step 5: Sear the Chicken

Add 1.5 lbs of boneless, skinless chicken thighs (cut into 1-inch pieces) to the pot. Stir the chicken on medium-high heat, frying it along with the onions and ginger-garlic paste until all the initial moisture released from the chicken dries up and the chicken changes color, which should take about 5-7 minutes.

Step 6: Add Ghee and Yogurt Mix

Once the chicken looks dry, add 1 heaped teaspoon of homemade ghee (or melted butter). Lower the heat to the lowest mark (or switch off the stove if using electric). Pour in the prepared yogurt spice mix. Immediately start stirring to prevent the yogurt from splitting.

Step 7: Cook with Yogurt

If the stove was off, switch it back on to medium-low heat. Keep stirring until you see bubbles forming, which should take about 3-5 minutes. Add 1 teaspoon of salt and 1 teaspoon of sugar (optional) to balance the flavors. Cover the pot and cook on medium-low heat for 15 minutes. Remember to uncover and stir occasionally to prevent anything from sticking at the bottom of the pot.

Step 8: Adjust Seasoning and Add Finishing Spices

After 15 minutes, check the consistency of the gravy. If it has dried up too much, add some hot water (keep hot water handy). Taste and adjust seasonings if required. Add 1/2 teaspoon of Kasuri methi (dried fenugreek leaves), 1/2 cup of heavy cream (or coconut milk/full-fat milk), 1 tablespoon of chopped coriander leaves, 1 teaspoon of sweet paprika (for color), 1 teaspoon of garam masala powder, and 2-3 whole green chilies (optional). Stir everything together.

Step 9: Final Simmer

Cover the pot again and cook on medium-low heat for another 10 minutes.

Step 10: Garnish and Serve

Lift the lid after 10 minutes. Garnish with fresh coriander leaves. Serve hot with naan, paratha, or plain white rice.

• Always take yogurt out of the refrigerator 30 minutes before cooking to prevent it from splitting when added to a hot pan.

• Brown onions gradually over medium heat to bring out their sweetness and allow them to melt into the gravy.

• When adding yogurt to a hot pan, immediately start stirring to prevent it from splitting.

• Keep hot water handy to add to the gravy if it dries up too much during cooking.

• You can use chicken with bones, but the cooking time will be longer.

• Instead of heavy cream, you can add coconut milk or regular full-fat milk.

• If Kasuri methi is unavailable, you can omit it or use dried thyme for a different flavor profile (though it's not a direct substitute).