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North Indian chicken curry recipe
North Indian chicken curry recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Quick and aromatic North Indian curry ready in 10 minutes. Skip take-out and make your own flavorful dish with fragrant spices. Serve with basmati rice and fresh coriander for an authentic experience.
Ingredients:
  • 18.40 gm vegetable oil
  • 1kg chicken thigh fillets, halved
  • 1 large brown onion, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 3 garlic cloves, finely chopped
  • 1 small fresh red chilli, thinly sliced
  • 20.00 ml ground coriander
  • 5.00 gm ground cumin
  • 4.80 gm sea salt flakes
  • ½ tsp ground turmeric
  • 400g can diced tomatoes
  • 140g (½ cup) tomato paste
  • 2 tsp garam masala
  • 260g (1 cup) Greek-style yoghurt
  • ½ cup fresh coriander leaves
  • Steamed basmati rice, to serve
Instructions:
  • In a large shallow saucepan over high heat, heat oil. Add chicken and cook until light golden, turning occasionally for 6-8 minutes. Stir in onion and cook until it begins to soften, about 3-4 minutes.
  • Stir in the ginger, garlic, chilli, ground coriander, cumin, salt, and turmeric. Cook for 2 minutes until fragrant. Add the tomatoes and tomato paste, mix well.
  • Bring to a boil, then lower the heat to medium-low. Cover and cook for 25 minutes or until the chicken is cooked through, stirring occasionally. Add garam masala and yogurt, then cook until heated through.
  • Garnish with fragrant fresh cilantro and enjoy with fluffy rice.

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