easy chicken curry

Here's what you need: boneless, skinless chicken breasts, plain yogurt, lemon juice, garlic, minced ginger, salt, ground cumin, garam masala, paprika, oil, large onion, minced ginger, garlic, ground cumin, ground turmeric, ground coriander, paprika, chili powder, garam masala, tomato puree, tomato sauce, water, heavy cream, fresh cilantro, cooked rice, naan bread, Bamboo or wooden skewer

Homemade Chicken Tikka Masala Recipe by Tasty

boneless, skinless chicken breasts

yogurt

lemon juice

garlic,

ginger

salt

cumin

garam masala

paprika

onion,

turmeric

coriander

chili powder

tomato puree

tomato sauce

water

heavy cream

cilantro,

rice,

naan bread,

Bamboo or wooden skewer

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Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

Cover and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.

Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.

Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.

https://vid.tasty.co/output/28013/mp4_640x640/1490902719

This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to get to you.

Chicken Curry

olive oil

yellow onion, chopped

lb. boneless skinless chicken breasts, cut into 1" pieces

tbsp. minced ginger

tomatoes

c. low-sodium chicken broth

Kosher salt

black pepper

Basmati rice

tbsp. cilantro,

Was very good but way too mild for my taste after the first serving add curry powder I had about 2 Tablespoons full and it was awesome.will make this again

I liked vegetables so I saute small slices of carrots and bell peppers then added the onions. To add some flavor to the stew, I added 1 cup of coconut milk with  1/2 cup of chicken broth instead of the 1 1/2 cups of broth. With the rest of the spices, I added 1 tbs of powder mustard, 1/2 tsp of ground cloves,1 tbs of curry paste and 2 tbs of almond butter at the end while stew simmered. Added more salt for taste and red crushed peppers with the cilantro.

It was delicious!

This recipe is perfect to make this dish your own. I used the recipe then added and made it my own. Some of the ingredients, I doubled or tripled. Also, I make it at least 2  to 3 days before I serve.

Love this quick and easy recipe, I added little coconut Milk and added red pepper, my kids love chicken Curry but it should be hot!!,

Really liked it.  It's not a difficult recipe but it's really flavorful. I served it on basmati rice and broccoli and it was a hit.  I know right?!?!? No curry powder... but it works.

Delicious chicken curry and easy to make. I have used this recipe several times and it never fails. Hey the author made it clear it wasn’t spicy, so why are people complaining? You can always hot it up more, as some have said. I use hot Hungarian paprika myself. Anyway, kudos!

Too thin and very little flavor. Wouldn't recommend

Easy recipe to follow but the flavor was lacking so I doubled each spice the next time around, added one tablespoon curry, and two tablespoons sugar and it became my new favorite dish to cook! Oh and I tried fried shrimp in this recipe too which was a great way to liven up my leftovers.

Love it. I don't know what curry standards are but this is the first time I had it and it was amazing

I used ginger garlic paste 2 1/2 Tbls  doubled the seasoning also added curry powder and I used yogurt instead of cream...added salt, pepper and dash of cayenne....only used 1 C of chciken broth.

https://streaming.hearstdigitalstudios.com/a318c837-eacd-4c3c-964a-bc737bc3f6ce/video_rover_16x9_1080p_hd_1537453025_78225.mp4

This Chicken Curry Is Weeknight Dinner Goals

You’ve been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it’s well worth the wait. Don’t believe us? Try it yourself! 

This Easy Butter Chicken recipe (murgh makhani) can be on your dinner table in just 30 minutes. The sauce is deliciously rich and creamy, just like butter chicken from your favorite Indian restaurant.
☆☆☆☆☆ If you love this recipe as much as we do, make sure to give it a 5-star review in the comments below!

Easy Butter Chicken

butter oil

yellow onions, roughly chopped

garlic cloves, crushed

lb chicken breasts

whipping cream, plain yogurt, or coconut milk

almond butter

coconut sugar (can sub brown sugar)

Sea salt, to taste (I like about 2 teaspoons)

cardamom pods

Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.

Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.

Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.

Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.

You're absolutely right about sharing, Kristen! But I think it's totally fine to share just with a very few friends. Thus, send me all this pot to me, ASAP! I may or may not share with someone else:) If seriously, good job! The chicken looks just fantastic!

I think I just had a 'When Harry Met Sally Moment'. Yes, yes, yes!  Before I even read the title, I saw the picture of the butter chicken and immediately swooned.  Thanks so much for sharing! So what other amazing little gems to you have hiding in your repertoire? ;)

Deviated slightly from the original recipe but it was amazing! Got some restaurant Naan to go with the dish and cooked some lentils for another side. GREAT recipe and if you like butter chicken a definite must try. So surprised the ginger didn't overpower the dish since there was so much of it but I was pleasantly surprised! And very delighted that it doesn't take a million years of reducing for it to taste this good. Thanks for sharing :)

Absolutely loved this recipe. Thank you for sharing ? Will most definitely be making this again.

This was excellent and easy to follow directions,  this was my first time making it and I will be adding it to my meal schedule.  I do have one question about the rice. Any rice I try just isn't the same, when I order it the rice is long and fluffy and tasty all on its own . But what I end up with is short sticky broken rice. Can you tell me what type of rice is commonly used.  I am new to BC and Vancouver Island and I am hoping that since you're a bc'er to you may have some idea
Thanks

So I totally forgot to rate your recipe in my original comment... 5 stars!

I tried this recipe today and I am in love! I adore this dish and never thought I could replicate it at home! You have single-handedly boosted my confidence as a cook, added a delicious recipe to my life and now made me a subscriber to your site. I will have to check out what other treasures you have in your backlog &lt;3

I am going make this tonight for my family, I want to use yoghurt....do I have to worry about the yoghurt splitting with heat? Or does the blending take care of that? Anybody else use yogurt?

Hopefully I hear back before I make it!

This recipe was bland and very weak in taste. We threw it out and was a waste of money and time. I will not be taking any more recipe's from this site because I cannot trust it to give 5 stars as a real actual outcome. This Butter chicken recipe was the worst recipe of Butter chicken I have ever eaten.

Thank you for this recipe! I love curry but never cook it at home. This was even better than ordering in. Next time I'll double the recipe so there are more leftovers.

I followed the recipe down to the exact grain of spice. My goodness, it was FANTASTIC.  I used coconut milk (75%) instead of dairy and the  almond butter was perfect in there!,  It is so refreshing to see a butter chicken recipe not using 4 tables spoons of butter and allowing a substitution for dairy. My partner said it was better than the restaurant we go to for Indian!.. 

But we seriously, seriously LOVED IT.

I had some cashew cream sitting in the fridge and was looking for ways to use it, this was fantastic! Will definitely make again.

I made this delicious butter chicken. I only had boneless chicken thighs on hand. It was delicious. Used the spices I had, added a bIt of curry powder and some mild Korma sauce. I have lots of sauce left over and will freeze it. All I have to do is add a couple of chicken breasts, cooked, and my next butter chicken meal is ready!

Easy to make and tasted good .. I made it a day ahead ...
My only issue was mine was a bit runny. .. so I added a few potatoes and it thickened a bit more
Had over Basmati rice ...
Thank you very much .. I really enjoy these recipes

Wonderful recipe! My husband declared it to be his new favorite. Tastes just like restaurant quality, you won't be disappointed.

so quick and easy and absolutely delish!!!

I’ve made this Butter Chicken recipe twice now.  So delicious and easy to make.  Thank you Endless Meal.  

Just made this curry and it tastes amazing!! Thanks for this fantastic recipe!

This was the best butter chicken recipe I have tried but it was still lacking from my favorite restaurant. To my families taste it was missing some spice and to much tomato.  Next time I will ahead some more spice and more cream. Easy recipe to follow and will try again. Thank you for the recipe!

Thank you for such a delicious recipe.  Appreciate the helpful tips also.  I am fairly comfortable
in the Kitchen and have been cooking even more since the current world has shuttered many restaurants.  I love Butter Chicken and even though I went on the healthy side using yogurt, this came out great with even brighter spice presence than restaurant version.  

This is motivating me into doing more Indian recipes and maybe some Tikka Masalas.  I liked this better than restaurant version the first time I made it.

Very good! Even without any heavy/whipped cream. Will definitely try it again. Recieved compliments from my 9 year old who loves Indian food. Thanks for the recipe!

I've made this twice now and it'll be in our regular line-up of meals. Delicious!! Both times I forgot the water, and my sauce was a little chunkier than yours, but the flavours are perfect. No more store bought sauce for me.
Thanks! I'm going to try the steak chili next.
Cheers 
Michael

I made a double batch of this last night and it was so good! Easy to make and was happily gobbled up by everyone, including my 11 year old (who also ate the leftovers for breakfast)!! I added a few kung pao peppers and some chilies because we all like things a bit extra hot.  I will definitely be making this again. 

Good flavor - not overpowering spicy like some can be. I find most recipes, and this one included, grossly underestimate the time. Probably took me 30 minutes just to dice the vegetables and chicken. I think fresh ginger takes so long. I didn't have almond butter on hand and didn't want to try peanut butter - wanted to try the dish first to determine if wanted to add later or next time.  I used boneless/skinless chicken thighs and simmered probably 30 minutes while I cleaned up and made side dishes of rice and roasted broccoli and carrots. Read comments afterwards that spoke of fenugreek but didn't see it in recipe. Perhaps that was from a prior recipe version. But wish I had read since I do have fenugreek and didn't even think about utilizing. Also didn't have cardamom seeds on hand so just used cardamom powder. I really liked the recipe - and especially liked that there was lots of sauce for dipping. Just like the author said, I think I'd double next time so can freeze some for future meal since took so long to prepare - probably a total of 2 hours (granted we did have guests so there was some chatting involved but I've actually reduced the time by best guesstimate). Thanks for sharing!

My blender had a problem so I couldn't blend the sauce. But the taste was still delicious and not noticeably lumpy. I'd make this butter chicken again.

https://content.jwplatform.com/videos/OGLrbfpq.mp4

This Easy Butter Chicken recipe (murgh makhani) can be on your dinner table in just 30 minutes. The sauce is deliciously rich and creamy, just like butter chicken from your favorite Indian restaurant.

Easy Butter Chicken 

Just five shop-bought ingredients go into this speedy chicken and spinach curry recipe that&#8217;s ready in just 25 minutes. Watch our handy video to find out how to make it.

Cheat&#8217;s chicken and spinach curry

basmati rice

vegetable oil

chicken breasts

tub fresh chicken mulligatawny soup (we like Tesco Finest*)

fresh baby spinach

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat. Add the chicken and cook for 2-3 minutes each side to brown all over. Pour in the soup and bring back to the boil. Reduce the heat slightly and partially cover the pan with a lid. Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted. Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce. Serve with naan bread, if you like.

Yogurt Chicken&nbsp;Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices.&nbsp;This is a kinda curry which Indians love to enjoy with homemade whole wheat bread, crispy charred naan, or fresh steamed rice... any day of the week.Time and again, when people ask me for a good chicken curry recipe.... I feel necessary to reach out and tell everyone what is a good chicken curry or how to make a chicken curry?&nbsp;Now, every restaurant has a different definition of chicken curry and that's what locals in that area are known too. Actually, even in India, every region has local variation of chicken curry. Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India... where in South, coconut milk or tamarind is used as main&nbsp;substitute for yogurt.<img alt="Chicken and Greek Yogurt Curry" src="https://media.chefdehome.com/750/0/0/chicken-curry/chicken-yogurt-curry.jpg" />In different regions... few change in spices originate a new kind of Chicken Curry. Like:1) Addition of tamarind and potatoes and it becomes - Vindaloo 2) cream and it becomes Korma 3) greens instead of turmeric and it becomes saag chicken curry. 4) Lots of chilies and it is Kashmiri Chicken Curry 5) or lots of warm spices and you have the Khara Chicken Curry. This list is so endless that it will be unfair if I just list one ingredient and say a name of curry.This post I'm dedicating to making a perfect, homemade Indian-style... I mean, North Indian-style chicken curry which is made with thick Greek-style yogurt, warm spices, chicken, onion, and garlic. The curries you taste in buffets in US are nothing like this home-style curry. There is no sugar, no creams in this to mask the flavor of spices. It is not hot spicy curry but you will be able to taste every bit of love that has gone into it.<img alt="Easy Chicken and Yogurt Curry" src="https://media.chefdehome.com/750/0/0/chicken-curry/yogurt-chicken-curry.jpg" />To make chicken curry, I start by grating the base mother sauce ingredients. Mother curry sauce or masala is grated mixture of onion, garlic, ginger and green chili. It is not a paste but coarse grated mix which is sauted in oil or clarified butter until oil shows on sides and onion, garlic are lite golden brown. These mild caramelized bits of onion give subtle sweetness to the curry. In this brown mixture, grated tomatoes are cooked until they fully disintegrate. This cooked mixture of onion and tomatoes - a.k.a mother curry sauce can be prepared up-to one week in advance.Now, it is time to add the spices. A quick saute of spices awaken flavor, taking curry to whole new level.After sauting the spices, the star ingredient - yogurt is added. Mostly, yogurt is hung or allowed to drain while masala cooks. This removes water content from yogurt leaving behind thick and creamy, whey like yogurt. I usually use Greek yogurt because it is closest and ready-to-use match of hung-curd (yogurt). I add yogurt in small batches and mix well after every addition to avoid curdling.Once, yogurt is fully mixed... Only step left is to add chicken, water and then cook until chicken is fully cooked and gravy is thick. I complete this step in variety to vessels. In instant pot pressure cooker, slow cooker, dutch oven or simple heavy bottom deep sauce pan too. The time taken is usually same as time taken to cook the chicken in any of these.Not that hard, right? Make masala, mix-in add yogurt, add chicken! Viola! Curry is ready!Note: Coconut milk is a non-tangy non-dairy substitute for yogurt. If you want to keep curry dairy free.. You can also use almond yogurt instead.<img alt="Easy Indian Chicken Yogurt Curry" src="https://media.chefdehome.com/750/0/0/chicken-curry/easy-chicken-curry-with-yogurt.jpg" />For my family, it is a meal we grew-up with. So, no one say "no" or no one even speak while enjoying a bowl of chicken yogurt &nbsp;curry with their favorite side of naan/bread/rice. The only voice you will hear is to ask for some more gravy!! :)I'm wrapping-up today's post very quickly because I need to get up to cook dinner... I might cook the same chicken curry again... feeling nostalgic after sharing this post with you...Honestly, all ingredients for this recipe will be in your pantry. I bet! If you can't find spices, use mix of garam masala and curry powder instead. Enjoy a cozy winter night with a hearty chicken curry, made Indian home-style!Enjoy and don't forget to share with me your favorite childhood recipe that you still fell nostalgic about.&nbsp;Have a wonderful day! -Savita

Yogurt Chicken Curry

lbs Chicken, boneless or bone-in chicken thighs

Cup Yogurt, Greek style yogurt

Cup Red Onion

Garlic, cloves

inch Ginger

Serrano pepper, green chili

Cup Tomato Puree,

tbsp Canola Oil

tsp Coriander Powder

tsp Cumin Powder

tsp Turmeric

tsp Chili Powder

Mace (Javitri), blade

tsp Garam Masala

Salt

 In a food processor, grind onion, garlic, ginger, green chili to a coarse paste.
 

Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.
 

 Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add **yogurt in small batches and stir quickly after each addition  to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.

 

Add 1 cup water, bring to boil. Reduce heat and simmer until chicken is fully cooked (15-20 minutes). Or if using pressure cooker, add 2/3 cup water, cook under high pressure for 10 minutes. If gravy is too thick, add little more water. If gravy is too thin, boil mixture to evaporate some liquid.
 

 Garnish with chopped cilantro and serve with naan bread. Enjoy!
 

Easy Madras Chicken Curry - An easy chicken curry recipe that has the wonderfully deep flavors of a classic Indian curry, but is ready in less than an hour! Made with spicy Madras curry and creamy coconut milk, this zesty dish is perfectly rich and satisfying.

Easy Madras Chicken Curry Recipe

ghee (or oil)

red onion (about half a large onion)

cilantro

garlic (minced)

coconut milk

Madras curry powder

Kashmiri chili powder (or cayenne)

½ chicken thighs

Set a large dutch oven (or saucepot) over low heat. Add the ghee, red onion, cilantro, garlic, and ginger. Sauté, stirring occasionally, for 10-12 minutes until the onions are very soft.

Meanwhile, cut the chicken thighs into 1-inch pieces.

Add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Stir and sauté another 5 minutes.

Raise the heat to medium. Add the tomatoes and coconut milk. Stir well, then simmer for 10 minutes.

Stir the chicken pieces into the sauce. Cover and simmer for 15-20 minutes, stirring occasionally.

When ready to serve, stir in the lemon juice. Serve with basmati rice and extra cilantro.

Tender chicken and peppers cooked with aromatic homemade curry sauce. Made with simple cupboard friendly ingredients. Indian curry dinner ready in 30 minutes.

Chicken Jalfrezi Recipe

Chicken breast (or chicken thigh

Bell pepper

Shallots (or onions

Garlic

tsp Ginger paste ((

tbsp Tomato puree ((Or concentrate

((Or salt

tbsp Ghee (or vegetable oil)

Tumeric powder

½ tsp Garam masala ((

tsp Paprika ((

Bay leaves ((optional))

Cumin seeds ((jeera seeds))

Paprika

1½ tsp Garam masala ((

Cut the chicken into medium size pieces and marinade with salt, turmeric, paprika, and garam masala. Mix it well and set aside.

Heat the pan into medium heat, add 3-4 tablespoons of ghee and saute the cumin seeds and bay leaves for few seconds.

Add with the chopped shallots until translucent, follow with the garlic and ginger paste.

Fry until light brown then add salt, tomato puree and spices. Stir for few seconds and add the chicken pieces, cook for 1-2 minutes. Pour the warm water in, stir well, and cook with low heat for 8-10 minutes until the meat is soft and tender. ( Add a bit more warm water if the gravy is too thick. )

Turn off the heat, sprinkle chopped fresh chilli and transfer to serving plate.

Serve with cooked basmati rice, naan, chapati or flatbread. Garnish with chopped coriander or fresh lime wedges.

1½ tsp Paprika ((

Romy Gill's butter chicken is nut-free, perfect for two and quick to make. It's topped with fragrant cardamom and fenugreek.


Easy butter chicken 

3–4 boneless, skinless chicken thighs,

green cardamom pods

fenugreek leaves

sunflower oil

tsp garam masala

½ tsp ground cumin

½ tsp ground coriander

½ tsp paprika (not smoked)

sea salt

¼ dried flaked chillies

garlic cloves, finely grated

grams/½oz fresh root ginger, finely grated

½ tsp garam masala

½ tsp ground turmeric

tsp dried fenugreek leaves

chilli flakes

tbsp caster sugar

tomato purée

100 milliliters/3½fl oz double cream

This authentic and traditional Jamaican Curry Chicken is the perfect combination of rich flavors in one dish. It’s the perfect dish to make when you want a taste of the islands.

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Top 22 easy chicken curry recipes from across the web

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Top Tags

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Easy Madras Chicken Curry Recipe

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Chicken Jalfrezi Recipe

Easy butter chicken

Jamaican Curry Chicken

Easy Chicken Curry Recipe

Simple Chicken and Squash Curry

5-Ingredient Chicken Curry Recipe w...

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Dad’s Chinese chicken curry

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The most viewed easy chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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