Yogurt Chicken Curry

Learn to make an easy and delicious Yogurt Chicken Curry. Gluten free and Nuts free.

Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices. 

This is a kinda curry which Indians love to enjoy with homemade whole wheat bread, crispy charred naan, or fresh steamed rice... any day of the week.

Time and again, when people ask me for a good chicken curry recipe.... I feel necessary to reach out and tell everyone what is a good chicken curry or how to make a chicken curry? 

Now, every restaurant has a different definition of chicken curry and that's what locals in that area are known too. Actually, even in India, every region has local variation of chicken curry. Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India... where in South, coconut milk or tamarind is used as main substitute for yogurt.

In different regions... few change in spices originate a new kind of Chicken Curry...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 - 1 Cup Servings Serves: 4
Notes: No. of servings depends on serving size.

Ingredients

  • 1.5 lbs Chicken (boneless or bone-in chicken thighs)
  • 1 Cup Yogurt (Greek style yogurt)
  • 1 Cup Red Onion
  • 4 Garlic (cloves)
  • 1 inch Ginger
  • 1 Serrano pepper (or 2 small green chili)
  • 1/2 Cup Tomato Puree (or 2 ripe tomato, grated)
  • 3 tbsp Canola Oil
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric
  • 1 tsp Chili Powder
  • 1 Mace (Javitri) (blade)
  • 1 tsp Garam Masala
  • 1 tsp Salt

Directions

  • 1. In a food processor, grind onion, garlic, ginger, green chili to a coarse paste.
  • 2. Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.
  • 3. Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add yogurt and stir quickly to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.
  • 4. Add 1 cup water, bring to boil. Reduce heat and simmer until chicken is fully cooked (15-20 minutes). Or if using pressure cooker, add 2/3 cup water, cook under high pressure for 10 minutes. If gravy is too thick, add little more water. If gravy is too thin, boil mixture to evaporate some liquid.
  • 5. Garnish with chopped cilantro and serve with naan bread. Enjoy!
Advertisement

4 comment(s)

Hi Savita, Your recipes look so good and the hints for substitutes are the best I have found. But unfortunately I have a husband who can’t eat any food with tomato in it. Can you suggest any substitute for tomatoes in your ‘mother curry’ sauce? I’d be forever grateful if you could.
Post Comment  See All Comments