Save There was a Tuesday night when the fridge looked bare and my family was restless. I pulled out chicken thighs, a half-empty yogurt container, and a dusty jar of curry powder I'd been meaning to use. What started as improvisation turned into something we now request weekly. The smell of toasted spices filled every corner of the house within minutes, and suddenly that ordinary evening felt special.
I made this for my neighbors once when they had a new baby, doubling the batch and keeping half for us. They texted me later that night asking for the recipe, saying it was the first real meal they'd enjoyed in weeks. That's when I realized this wasn't just dinner anymore. It had become my go-to for showing up, for comfort, for making people feel cared for without much fuss.
Ingredients
- Boneless, skinless chicken thighs (1 lb): Thighs stay tender and juicy through the simmering, soaking up the sauce better than breast meat ever could.
- Medium onion, finely chopped: The foundation of flavor here, turning sweet and golden as it cooks down and melds with the spices.
- Garlic (3 cloves, minced): Fresh garlic brings a pungent warmth that jarred versions just can't replicate in a curry.
- Ginger (1 inch, grated): Grating it fresh releases oils that add brightness and a subtle heat to balance the richness.
- Medium tomatoes (2, finely chopped): They break down into a thick, tangy base that ties the sauce together beautifully.
- Plain whole-milk yogurt (1/2 cup): This adds tang and creaminess, tenderizing the chicken as it simmers gently.
- Heavy cream (1/4 cup): Just enough to round out the sauce and give it that silky, restaurant-quality finish.
- Curry powder (2 tbsp): The backbone of the dish, delivering complexity in one scoop without hunting down a dozen individual spices.
- Ground cumin (1 tsp): Earthy and warm, it deepens the curry base and makes the whole kitchen smell incredible.
- Ground coriander (1 tsp): Adds a citrusy, slightly sweet note that brightens the heavier spices.
- Turmeric (1/2 tsp): Gives the sauce its golden color and a subtle, earthy undertone.
- Chili powder (1/2 tsp, optional): Adjust this to your comfort level, it's there to add gentle heat without overwhelming.
- Salt (1/2 tsp or to taste): Essential for bringing all the flavors forward, taste as you go.
- Ground black pepper (1/4 tsp): A whisper of sharpness that balances the creamy richness.
- Vegetable oil or ghee (2 tbsp): Ghee adds a nutty richness, but any neutral oil works perfectly fine.
- Water (1/2 cup): Loosens the sauce just enough so it coats the chicken without turning thick or pasty.
- Fresh cilantro leaves, chopped: The final flourish, adding color and a fresh, herbal lift right before serving.
Instructions
- Soften the Onions:
- Heat the oil or ghee in a large skillet over medium heat, then add the onions and sauté until they turn soft and golden, about 5 minutes. You'll know they're ready when the edges start to caramelize and the kitchen smells sweet.
- Wake Up the Aromatics:
- Stir in the garlic and ginger, cooking for just 1 minute until fragrant and the rawness disappears. Be careful not to let them burn or they'll turn bitter.
- Brown the Chicken:
- Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. They don't need to be fully cooked yet, just kissed with color.
- Bloom the Spices:
- Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat every piece of chicken. Cook for 1 minute to toast the spices and release their oils.
- Break Down the Tomatoes:
- Add the chopped tomatoes and cook for 5 minutes, letting them soften and break down into a thick, saucy base. Stir occasionally to prevent sticking.
- Fold in the Yogurt:
- Lower the heat and stir in the yogurt, mixing well to avoid curdling. Simmer gently for 10 minutes, stirring now and then as the sauce thickens.
- Finish with Cream:
- Pour in the water and heavy cream, stirring to combine everything into a silky sauce. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce has a creamy, coating consistency.
- Adjust and Garnish:
- Taste and adjust the salt or spices as needed, then garnish with chopped cilantro. Serve hot with rice or naan for scooping up every last bit of sauce.
Save One night I served this with warm naan, and my son used his hands to scoop up the curry, giggling as sauce dripped down his fingers. My husband looked at me and said it felt like we were somewhere far away, even though we were just at our kitchen table. That's the magic of a dish like this. It transforms the ordinary into something memorable, something that lingers long after the plates are cleared.
How to Store and Reheat
I always make extra because this curry tastes even better the next day after the spices have had time to settle into the sauce. Store it in an airtight container in the fridge for up to three days, or freeze it for up to two months. Reheat gently on the stovetop over low heat, adding a splash of water or cream if it's thickened too much. The microwave works in a pinch, but stovetop keeps the texture silky and prevents the chicken from drying out.
Swaps and Substitutions
If you want to use chicken breast instead of thighs, cut back on the final simmering time by a few minutes to keep it tender. For a dairy-free version, swap the yogurt and cream with full-fat coconut milk, it gives a slightly sweeter flavor but still tastes rich and comforting. You can also toss in vegetables like bell peppers, peas, or spinach during the last few minutes of cooking for extra color and nutrition. I've even used leftover rotisserie chicken in a pinch, just add it at the end and let it warm through in the sauce.
Serving Suggestions
This curry shines when served over fluffy basmati rice or alongside warm, pillowy naan for scooping. I like to set out a small bowl of extra cilantro, a wedge of lime, and maybe some sliced cucumber with yogurt on the side for cooling contrast. It also pairs beautifully with roasted cauliflower or a simple cucumber salad if you want to keep things light.
- Serve with steamed basmati rice or jeera rice for a classic pairing.
- Offer naan, roti, or even pita bread for dipping and scooping.
- Add a side of cooling raita or a quick cucumber salad to balance the spices.
Save This easy chicken curry has earned its place in my weekly rotation, not because it's fancy, but because it's reliable, comforting, and always welcomed. I hope it becomes a favorite in your home too.
Common Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. However, reduce the simmering time slightly to prevent the breast meat from drying out, as it cooks faster than thighs.
- → How can I make this dairy-free?
Replace the yogurt and heavy cream with coconut milk for a dairy-free version. This will give the curry a slightly sweeter, tropical flavor profile while maintaining creaminess.
- → What can I serve with chicken curry?
This curry pairs beautifully with basmati rice, naan bread, or roti. You can also serve it alongside cucumber raita and mango chutney for an authentic Indian meal experience.
- → How do I adjust the spice level?
Control the heat by adjusting the chili powder amount or omitting it entirely for a mild version. For more heat, add fresh green chilies or increase the chili powder to taste.
- → Can I prepare this ahead of time?
Yes, this curry actually tastes better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
- → What is garam masala and should I add it?
Garam masala is a warming spice blend common in Indian cooking. Adding a pinch at the end enhances depth and complexity. It's optional but highly recommended for authentic flavor.