Ingredients
- 500 g boneless chicken cut into bite-sized pieces
- 200 g plain yogurt
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to your spice preference)
- 1/2 tsp garam masala
- 1 cup tomato puree or crushed tomatoes
- salt to taste
- fresh coriander leaves for garnish (optional)
Instructions
Marinate the Chicken:
- In a mixing bowl, combine the yogurt, half of the minced garlic, half of the minced ginger, half of the ground cumin, half of the ground coriander, turmeric powder, chili powder, and a pinch of salt.
- Add the chicken pieces to the yogurt mixture, ensuring they are well-coated. Marinate for at least 30 minutes (or longer for better flavor) in the refrigerator.
Cook the Chicken:
- Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.
- Add the chopped onions and sauté until they become soft and translucent.
- Add the remaining minced garlic and ginger and sauté for another minute until fragrant.
Spice it Up:
- Add the remaining ground cumin and ground coriander to the skillet and sauté for a couple of minutes to toast the spices.
- Stir in the tomato puree or crushed tomatoes, and simmer for 5-7 minutes until the mixture thickens and the oil starts to separate from the tomato sauce.
Add the Marinated Chicken:
- Carefully add the marinated chicken pieces along with the yogurt marinade into the skillet.
- Cook the chicken in the sauce for about 15-20 minutes, stirring occasionally until the chicken is cooked through and the sauce thickens further.
- If the sauce becomes too thick, you can add a little water to achieve your desired consistency.
Finish with Garam Masala:
- Sprinkle garam masala over the chicken curry and stir well.
- Taste the curry and adjust the seasoning by adding more salt or chili powder if needed.
Serve:
- Garnish the yogurt chicken curry with fresh coriander leaves if desired.
- Serve hot with rice or naan bread.Enjoy your homemade yogurt chicken curry!
Nutrition Facts
Yoghurt chicken curry
Amount per Serving
Calories
412
% Daily Value*
Fat
30
g
46
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
11
g
Cholesterol
129
mg
43
%
Sodium
146
mg
6
%
Potassium
714
mg
20
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
24
g
48
%
Vitamin A
582
IU
12
%
Vitamin C
11
mg
13
%
Calcium
103
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.