Yogurt Chicken Curry

Total Time: 30 minutes

4.75 from 4 votes

Yogurt chicken curry – Imagine tender chicken in a delicious curry made with a flavorful tomato-yogurt sauce. It tastes mildly tangy with a subtle blend of spices and garlic, which makes this dish so good. It’s a comforting and tasty dish that’s not just easy to make but also ready in 30 minutes!

yogurt chicken curry

Why You’ll Love this Yogurt Chicken Curry

Cumin, cardamom, turmeric and ginger make this chicken curry recipe a rich aromatic experience.
We heat the spices together with garlic and onion. This results in a super flavorful and insanely fresh base for the sauce, which we make with thick whole-milk yogurt and tomatoes. Because it is not a hot spicy curry, you’ll be able to taste every bit of flavor that has gone into it.

yogurt chicken curry

It’s a quick chicken curry, great for just about any day of the week. While the list of ingredients may seem complex, it’s actually a fairly straightforward recipe. It takes roughly 30 minutes to prepare and it tastes best with steamed white rice or naan, and a fresh cucumber-yogurt salad.
Let me guide you through the recipe with this step-by-step VIDEO.

yogurt chicken curry

Helpful tips

  • The tangy taste goes pretty well with fish or shrimp, too.
  • You can switch up chicken with veggies and make a vegetarian version. Cauliflower, broccoli or eggplant works amazingly well in this curry.
  • Use thick whole-milk yogurt at room temperature, add it at the end of cooking and stir in until smooth. Just make sure the heat is low when you add yogurt, high heat can curdle it easily.
  • If you want to add more veggies to the curry, try red bell pepper or spinach.
  • We’re using whole fresh chilies, it’s just for flavor. However, you can cut them in half if you want a spicier version.
  • Serve with rice or naan and a fresh yogurt cucumber salad.

Storing tips

  • Fridge: Store the leftovers refrigerated in airtight containers for up to 3 days.
  • Freezer: You can freeze yogurt chicken curry, although there might be a slight change in the texture of the yogurt when it’s thawed. Yogurt might separate or become slightly grainy after freezing and reheating. Transfer the leftovers to airtight containers and freeze for up to 3 months. 

yogurt chicken curry

yoghurt chicken curry
4.8 from 4 votes

Yogurt Chicken Curry

Tender chicken in tangy tomato-yogurt curry. Comforting, flavorful and ready in just 30 minutes!

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Servings 4
Calories 265

Ingredients 
 

Chicken

  • 2 large chicken fillets
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tbsp vegetable oil
  • 1 tbsp unsalted butter

Yogurt sauce

  • 4 garlic cloves - minced
  • 1 onion - finely chopped
  • 1 tsp grated ginger
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp curry powder
  • ¼ cup low sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp garam masala curry paste
  • ½ cup puréed tomatoes
  • 4 ounces plain whole-milk yogurt - at room temperature
  • 1 tsp lime juice
  • 1 tsp honey - optional
  • 2 fresh red chilis - optional
  • 2 ounces spinach - optional

For serving

  • sesame seeds
  • fresh cilantro
  • steamed rice
  • warm naan
  • cucumber salad - see recipe tips

Instructions 

  • Season chicken fillets with salt, black pepper and sweet paprika.
  • Heat oil and butter in a non-stick skillet over medium high heat. Add chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.
  • Reduce the heat to medium low. Add onion, garlic and ginger. Then stir in turmeric, cumin, coriander, cayenne pepper, smoked paprika and curry powder. Cook until fragrant, about 5 minutes. Deglaze the skillet with chicken broth and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. 
  • Stir in tomato paste and garam masala curry paste. Add puréed tomatoes and bring to a boil. Next, reduce the heat to low and slowly whisk in the yogurt. Add lime juice, honey and chilis (leave them whole for flavor or cut in half for a spicier version). Taste and adjust salt.
  • Return chicken back to skillet, simmer for 5 minutes until heated through.
  • Top with cilantro, sesame seeds and serve with rice or naan and a cucumber salad. Enjoy!

Video

Nutrition

Calories: 265kcalCarbohydrates: 18gProtein: 21gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 53mgSodium: 763mgFiber: 5gSugar: 7g
Tried this recipe?Let us know how it was below!


Comments

4.75 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating