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!
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.
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.
- 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.
- 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.
More curry recipes, please!
Cooking video: How to make yogurt chicken curry
Yogurt Chicken Curry
- 2 large chicken fillets
- 1 tsp each: salt black pepper, sweet paprika
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 garlic cloves minced
- 1 onion finely chopped
- 1 tsp grated ginger
- ½ tsp each: turmeric dried cumin, dried coriander, cayenne pepper, smoked paprika, curry powder
- ¼ cup/60 ml low sodium chicken broth
- 1 tbsp tomato paste
- 1 tbsp garam masala curry paste
- ½ cup/120 ml puréed tomatoes
- 4 oz/120 g plain whole-milk yogurt at room temperature
- 1 tsp lime juice
- 1 tsp honey optional
- 2 fresh red chilis optional
- 2 oz/150 g spinach optional
- sesame seeds
- fresh cilantro
- steamed rice
- warm naan
- cucumber salad see recipe tips
- 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!