This fragrant Indian chicken curry turns beautifully tender thanks to cream and develops its deep, rounded flavor from garam masala, cumin, turmeric, and paprika. Juicy chicken thigh fillets simmer in a vivid tomato-cream sauce and are served with basmati rice or naan — an ideal dinner in 55 minutes.
Ingredients
- Chicken thigh fillets — 800g (1.75 lbs)
- 20% cream — 200ml (3/4 cup)
- Tomato purée (strained tomatoes) — 300g (10.5 oz)
- Yellow onion — 150g (5.3 oz)
- Garlic — 16g
- Fresh ginger — 20g
- Vegetable oil — 30ml (2 tbsp)
- Butter — 30g (2 tbsp)
- Curry powder — 10g
- Garam masala — 6g
- Ground turmeric — 3g
- Ground cumin — 3g
- Sweet paprika — 4g
- Ground chili pepper — 1g
- Tomato paste — 20g (1 tbsp)
- Sugar — 5g (1 tsp)
- Salt — 8g (1 1/2 tsp)
- Ground black pepper — 1g (1/2 tsp)
- Water or chicken stock — 150ml (2/3 cup)
- Cilantro, for serving — 10g
- Lemon juice — 15ml (1 tbsp)
Step-by-Step Recipe
- Prepare the ingredients: cut the chicken thigh fillets into 3–4 cm pieces; finely chop the onion, and mince or grate the garlic and ginger.
- Marinate the chicken for 10 minutes: toss with lemon juice, half the salt, and a pinch of garam masala.
- In a deep skillet or sauté pan, heat the vegetable oil over medium heat. Cook the onion for 6–8 minutes until soft and golden.
- Add the garlic and ginger, and cook for 1 minute more until fragrant.
- Stir in the spices: curry powder, cumin, turmeric, paprika, and chili. Toast for 30–40 seconds, stirring constantly.
- Add the tomato paste, tomato purée, and sugar. Simmer for 8–10 minutes, until slightly thickened and the acidity has mellowed.
- Pour in the water or stock, then add the chicken along with any juices from the marinade. Bring to a gentle boil, reduce the heat, and simmer for 12–15 minutes until the chicken is fully cooked.
- Add the cream and butter, along with the remaining salt and black pepper. Warm through for 2–3 minutes without letting the sauce boil vigorously.
- Remove from the heat, scatter over the chopped cilantro, and serve with basmati rice or naan.
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Tips and Variations
- You can replace the cream with 17–22% coconut cream for a milkier curry with a gentle tropical note.
- Adjust the heat with chili: for a milder flavor, cut it in half; for more fire, add a pinch of cayenne.
- For the juiciest result, use thighs. If using chicken breast, simmer 2–3 minutes less to keep it from drying out.
- For a silkier sauce, blend it before adding the chicken or strain it through a sieve.
- For a more authentic aroma, a pinch of dried fenugreek leaves (kasuri methi) at the end adds extra depth.
- Serve with basmati rice, jasmine rice, or naan/chapati; a spoonful of yogurt will soften the heat.
Nutrition Information (per serving)
| Servings | 4 |
| Calories | 465 kcal |
| Protein | 30 g |
| Fat | 28 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 720 mg |
Frequently Asked Questions
Can I replace the cream with coconut cream? Yes, use 17–22% coconut cream. The sauce will be slightly sweeter and beautifully velvety.
Which cut of chicken is best for curry? Skinless thighs are the juiciest and most forgiving. If using breast, cook it for a shorter time to avoid drying it out.
How can I thicken the sauce without long simmering? Reduce the liquid by 20–30 ml and stir 1–2 tablespoons of the blended sauce back into the pan.
How do I make the curry less spicy? Cut the chili in half and serve with yogurt or sour cream — the dairy will soften the spices.
How should I store and reheat it? Store in the refrigerator for up to 3 days in an airtight container; reheat gently over low heat without boiling, adding a splash of water or cream if needed.