For a richer flavor, consider using ghee (clarified butter) instead of olive oil. Feel free to adjust the amount of chili powder to suit your preferred level of spice. If you don't have fresh ginger, you can substitute with 1/2 teaspoon of ground ginger. For a creamier curry, stir in a tablespoon of heavy cream or coconut milk at the end of the cooking process. This curry tastes even better the next day, as the flavors have more time to meld together.
Traditional Chicken Curry
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS103
Embark on a culinary journey to North India with this heartwarming and aromatic chicken curry. A symphony of spices dances around tender chicken and potatoes, creating a dish that's both comforting and exotic. Perfect served with fluffy basmati rice or warm, freshly baked naan.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol44 mg
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Fiber3 g
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Protein19 g
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Saturated Fat2 g
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Sodium182 mg
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Sugar4 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, gently toss the chicken pieces with lemon juice, salt, and pepper to ensure even coating. Set aside to marinate. (5 minutes)
02
StepHeat olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add cumin seeds and cook for 1 minute, or until they begin to sizzle and release their fragrance. (1 minute)
03
StepIntroduce the chopped onion, garlic, and ginger to the pan. Sauté until the onion turns translucent and softens. (5-7 minutes)
04
StepAdd the canned tomatoes, chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Cook, stirring continuously, to allow the spices to bloom and release their full aromatic potential. (2 minutes)
05
StepStir in the plain yogurt, ensuring it's well blended into the tomato-spice mixture. (1 minute)
06
StepGently add the marinated chicken pieces and potato cubes to the pan. Stir to coat them evenly with the sauce. (2 minutes)
07
StepPour in the water and tomato juice. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and let it simmer gently until the chicken is cooked through and the potatoes are tender. (35-40 minutes)
08
StepTaste and adjust seasonings as needed. Garnish generously with fresh chopped cilantro before serving. (2 minutes)
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Charity Deckow
May 24, 2025I've made this curry several times now, and it's always a hit. It's so versatile, and I love experimenting with different vegetables.
Sherman Howe
Feb 21, 2025The instructions were clear and easy to follow, even for a beginner cook like me. The curry was delicious, and I received so many compliments.
Lane Corwin
Nov 17, 2024Easy to follow and the result is authentic. Highly recommend!
Armando Terry
Nov 11, 2024The aroma while this simmers is divine. So worth the wait!
Carley Rutherford
Aug 22, 2024This recipe is fantastic! The flavors are so well-balanced, and the chicken was incredibly tender.
Abel Koss
Aug 8, 2024The yogurt adds a lovely creaminess to the sauce. I will definitely make this again.
Burdette Olson
Aug 6, 2024I substituted diced tomatoes for chopped and it worked perfectly.
Jacinto Rosenbaum
Jul 15, 2024I made this for a dinner party and it was a huge success. Everyone raved about the flavor.
Piper Berge
Jul 2, 2024I added a pinch of cayenne pepper for extra heat, and it was perfect! Thank you for sharing this wonderful recipe.
Ken Mueller
Jun 16, 2024I was a bit hesitant to make this, but it turned out amazing! My family loved it, and it's definitely going into our regular rotation.