Spicy Indian Chicken Curry Recipe

Name: Spicy Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Ghee Or Butter; 1 whole Yellow Onion, Diced; 3 cloves Garlic, Minced; 2 Tablespoons Fresh Ginger, Grated; 2 Tablespoons Tomato Paste; 1- 1/2 pound Boneless, Skinless Chicken Thighs, Cut Into 1 Inch Pieces; 1 can (28 Oz. Size) Diced Tomatoes; 6- 1/2 teaspoons Smoked Paprika; ⅓ cups Garam Masala Spice; 2 teaspoons Ground Cumin; 1/2 teaspoons Ground Cardamom; 1- 1/2 teaspoon Cayenne; 3/4 cups Heavy Cream; Salt And Pepper, to taste; Fresh Cilantro For Serving; 2 cups Uncooked White Basmati Rice; 4 cups Water; 2 Tablespoons Ghee Or Butter; 1 Tablespoon Fresh Ginger, Grated; 1 whole Medium Lemon, Zest And Juice; 1 Tablespoon Turmeric; 1 cup Full Fat Plain Yogurt; 1 clove Garlic, Minced

Servings: persons

2 Tablespoons Ghee Or Butter
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
2 Tablespoons Fresh Ginger, Grated
2 Tablespoons Tomato Paste
1- 1/2 pound Boneless, Skinless Chicken Thighs, Cut Into 1 Inch Pieces
1 can (28 Oz. Size) Diced Tomatoes
6- 1/2 teaspoons Smoked Paprika
⅓ cups Garam Masala Spice
2 teaspoons Ground Cumin
1/2 teaspoons Ground Cardamom
1- 1/2 teaspoon Cayenne
3/4 cups Heavy Cream
Salt And Pepper, to taste
Fresh Cilantro For Serving
2 cups Uncooked White Basmati Rice
4 cups Water
2 Tablespoons Ghee Or Butter
1 Tablespoon Fresh Ginger, Grated
1 whole Medium Lemon, Zest And Juice
1 Tablespoon Turmeric
1 cup Full Fat Plain Yogurt
1 clove Garlic, Minced

1
For the curry: Melt the ghee or butter in a skillet or fry pan over medium high heat.
2
Add the onions and saute for about 3 minutes.
3
Add the garlic and ginger and saute about 1 minute.
4
Add the tomato paste and stir together until fragrant, about 1 minute.
5
Transfer to a large slow cooker.
6
Stir in chicken, diced tomatoes and spices (paprika through cayenne).
7
Cook on low for 5 hours.
8
Stir in heavy cream.
9
Cook on low for 1/2 hour or until chicken is fully cooked without being rubbery.
10
Season with salt and pepper to taste
11
For the rice: Start rice about an hour before curry is done.
12
In a small saucepan, bring the rice and water to a boil.
13
Turn heat to low, cover, and simmer for 20 minutes.
14
Take off heat and fluff with a fork.
15
Melt the ghee or butter in a large skillet or fry pan.
16
Add the ginger, lemon zest and juice, and turmeric and saute until a paste forms, about 1 minute.
17
Add the rice and stir to combine.
18
Season with salt and pepper to taste.
19
For the garlic yogurt: Stir together yogurt and garlic.
20
Serve rice topped with curry, garlic yogurt, fresh cilantro and a side of naan bread if desired.
21
Im trying to make the perfect Tikka Masala!
22
This one missed the mark, but was so delicious I had to share.

1161

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 Tablespoons Ghee Or Butter, 1 whole Yellow Onion, Diced, 3 cloves Garlic, Minced, 2 Tablespoons Fresh Ginger, Grated, and more.

Yes, Spicy Indian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Indian Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions