Creamy Chicken Curry (Printable Format)

Tender chicken pieces in a silky, spiced cream sauce rich with aromatic flavors.

# What You Need:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - ½ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp salt

→ Sauce

08 - 2 tbsp vegetable oil or ghee
09 - 1 large onion, finely chopped
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 2 tsp garam masala
13 - 1 tsp ground paprika
14 - ½ tsp cayenne pepper (optional)
15 - 1 can (14 oz) diced tomatoes
16 - ¾ cup + 1 tbsp heavy cream
17 - ⅓ cup + 1 tbsp chicken stock
18 - Salt and freshly ground black pepper, to taste
19 - 2 tbsp chopped fresh cilantro

# How-To Steps:

01 - Combine Greek yogurt, lemon juice, ground turmeric, cumin, coriander, and salt in a bowl. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
02 - Heat vegetable oil or ghee in a large skillet or Dutch oven over medium heat. Add chopped onions and cook until soft and golden, about 7 minutes.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add garam masala, ground paprika, and cayenne pepper if using. Cook for 1 minute to release the spices' aromas.
05 - Add the marinated chicken and sauté for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned.
06 - Pour in diced tomatoes and chicken stock. Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
07 - Uncover and stir in heavy cream. Simmer for an additional 5 to 7 minutes until the sauce thickens and becomes creamy.
08 - Adjust seasoning with salt and freshly ground black pepper. Garnish with chopped fresh cilantro and serve warm.

# Expert Suggestions:

01 -
  • The yogurt marinade keeps the chicken impossibly tender, even if you forget about it and leave it in the fridge all afternoon.
  • It tastes like you spent hours layering flavors, but most of the work happens in under an hour.
  • The sauce clings to rice in that perfect way where every bite feels complete.
  • Leftovers somehow taste even better the next day when the spices have had time to settle in.
02 -
  • Don't skip marinating the chicken; even thirty minutes makes a noticeable difference in tenderness and flavor.
  • If the sauce looks too thin after adding the cream, just let it simmer a few extra minutes uncovered until it thickens up.
  • Toasting the spices in oil is non-negotiable; raw spices taste flat and dusty, toasted ones bloom into something alive.
03 -
  • Use a heavy-bottomed pan or Dutch oven to prevent the sauce from scorching on the bottom, especially during the final simmer.
  • If your garam masala is old, it won't taste like much; fresher spices make all the difference, so replace them every six months if you can.
  • Let the curry rest for five minutes off the heat before serving; the sauce thickens just a bit more and everything settles into itself.

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