Quick & Easy Chicken Curry with Yogurt & Cream – Indian

Step 1: Prepare the Yogurt Mixture

In a bowl, combine 1 cup plain unflavored yogurt, 1 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tbsp ground coriander, 1/4 tsp black pepper powder, and 1/4 cup water. Whisk very well until smooth. (Optional: add 1 tsp ground cumin).

Step 2: Sauté Whole Spices and Onions

Heat 3 tablespoons of cooking oil in a pot over medium heat. Add 1 dry bay leaf, a tiny bit of cinnamon stick, and 2 green cardamoms. Add 2 medium-sized finely chopped red onions and 1/8 tsp salt. Stir frequently and fry until the onions turn a light golden brown along the edges, about 5-7 minutes.

Step 3: Add Ginger-Garlic Paste and Chicken

Add 1 tbsp ginger-garlic paste and stir on medium heat for about 1 minute. Then add 1.5 lbs boneless, skinless chicken thighs (cut into pieces). Stir on medium-high heat and fry until the chicken changes color and any released water dries out.

Step 4: Incorporate Ghee and Yogurt

Add 1 heaped tsp of homemade ghee (or melted butter). Lower the heat to the lowest mark or switch off the stove. Add the prepared yogurt mixture and immediately start stirring continuously on medium-low heat until bubbles appear, to prevent the yogurt from splitting.

Step 5: Season and Simmer

Add 1 tsp salt and 1 tsp sugar (optional, to balance flavors). Stir well. Cover the pot and cook on medium-low heat for 15 minutes, stirring occasionally to prevent sticking.

Step 6: Adjust Gravy and Add Finishing Touches

After 15 minutes, uncover. If the gravy has dried up too much, add some hot water. Taste and adjust seasonings if required. Add 1/2 tsp Kasoori Methi (dried fenugreek leaves), 1/2 cup heavy cream (or coconut milk or full-fat milk), and 1 tbsp chopped coriander leaves. For color, add 1 tsp sweet paprika. Stir well.

Step 7: Final Simmer and Garnish

Add 1 tsp garam masala powder and a few whole green chilies (optional). Cover the pot and cook on medium-low heat for 10 more minutes. After 10 minutes, lift the lid. Garnish with a little more chopped coriander leaves and serve.

• Take yogurt out of the refrigerator 30 minutes before use to prevent splitting when added to heat.

• Add onions to hot, but not smoking hot, oil to allow them to brown gradually and bring out their sweetness.

• Stir onions frequently for even frying and to prevent burning.

• Lower the heat or switch off the stove before adding yogurt, then stir continuously until bubbles appear to prevent it from splitting.

• Stir the covered chicken periodically to prevent the masala from sticking to the bottom of the pot and burning.

• Keep hot water handy to adjust the gravy consistency if it dries out during cooking.

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

• Substitute heavy cream with coconut milk or regular full-fat milk.

• If Kasoori Methi is unavailable, you can omit it or add a pinch of dried thyme for a different aromatic note (though not a direct substitute).