Here’s a Spicy Indian Chicken Curry with Yogurt and Garam Masala recipe that’s rich, flavorful, and perfect with rice or naan. This is a North Indian-style curry with a creamy yogurt base, spiced up with garam masala and chili.
🌶️ Spicy Indian Chicken Curry with Yogurt and Garam Masala
🍗 Ingredients (Serves 4):
For the Marinade:
-
500g (1 lb) chicken (bone-in or boneless), cut into pieces
-
1 cup plain yogurt (whole milk preferred)
-
1 tbsp ginger-garlic paste
-
1 tsp turmeric powder
-
1 tsp red chili powder (adjust to taste)
-
1 tsp salt
-
Juice of half a lemon (optional)
For the Curry:
-
2 tbsp oil (mustard oil or vegetable oil)
-
1 bay leaf
-
2–3 green cardamom pods
-
1 small cinnamon stick
-
4–6 black peppercorns
-
1 large onion, finely chopped
-
1 tbsp ginger-garlic paste
-
2 medium tomatoes, finely chopped or pureed
-
1½ tsp coriander powder
-
1 tsp cumin powder
-
1–2 tsp red chili powder (adjust to heat preference)
-
Salt to taste
-
½ cup water (as needed)
-
1½ tsp garam masala
-
Fresh cilantro leaves, chopped (for garnish)
🥣 Instructions:
1. Marinate the Chicken:
-
In a bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and lemon juice.
-
Mix well, cover, and marinate for at least 1 hour (overnight is ideal in the fridge).
2. Cook the Base:
-
Heat oil in a heavy-bottomed pan over medium heat.
-
Add bay leaf, cardamom, cinnamon, and peppercorns. Sauté for 30 seconds until fragrant.
-
Add chopped onions and cook until golden brown (10–12 minutes), stirring often.
-
Add ginger-garlic paste and sauté for another minute until raw smell disappears.
3. Add Tomatoes & Spices:
-
Stir in chopped or pureed tomatoes.
-
Cook until the tomatoes break down and oil starts to separate (8–10 minutes).
-
Add coriander powder, cumin powder, chili powder, and salt. Cook for 2 more minutes.
4. Add Chicken & Simmer:
-
Add the marinated chicken with all the yogurt marinade.
-
Mix well and cook on medium-high heat until chicken starts to brown (5–7 minutes).
-
Add ½ cup water, cover, and simmer on low heat for 20–25 minutes (until chicken is cooked and tender).
5. Finish with Garam Masala:
-
Uncover, add garam masala, stir well, and cook uncovered for another 5 minutes until the curry thickens.
-
Adjust salt and spice if needed.
6. Garnish & Serve:
-
Sprinkle with fresh cilantro.
-
Serve hot with basmati rice, naan, or roti.
🔥 Tips:
-
For extra heat, add a chopped green chili when cooking onions.
-
Use Greek yogurt for a richer, thicker curry.
-
Bone-in chicken adds deeper flavor, but boneless cooks faster.