This yoghurt chicken curry is savoury, fragrant and absolutely delicious. You will be making this from scratch with simple, healthy ingredients and be amazed at how they come together to create this incredible flavour.
As we are using boneless chicken thighs here, you will need just about 30 mins to cook this curry – perfect for weeknight dinners or when you need something quick. You don’t need to compromise on taste just because you are tight on time!
If you’re looking for the more traditional north Indian Dahi Chicken Curry (Dahi Wala Murgh), check out our other receipe.
Preparing the marinade and chicken
Begin by adding the yoghurt, marinade spices and salt into a bowl. Next, grate 2 cloves of garlic (this helps to really release the fragrance) and mix well. If you do not have a grater, you can also finely mince the garlic cloves.
Cut the boneless chicken thighs into cubes and add it into the marinade. Make sure to mix well before setting aside. Yoghurt tenderises meats really well and you can do this in advance if you prefer for even better flavour.
Cooking the chicken curry
Chop the tomatoes and set aside so they are ready for use once we start cooking.
In a pan or pot, heat the oil over medium heat and add the cumin seeds. Allow them to sizzle for a moment before adding in the the chopped tomatoes. Stir occasionally and cook for about 5 -7 minutes.
Next, add the chicken and marinade into the pot and bring to a boil. Cover and allow to simmer over medium heat for 10 minutes till the chicken is cooked. Stir occasionally and you will start to see the curry coming together.
Taste and adjust seasoning where necessary. Serve with a bowl of fluffy basmati rice or naan, enjoy!
Yoghurt Chicken Curry (easy 30 mins)
Materials
Marinade
- 150 ml plain yoghurt
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp salt
- 1 cloves garlic (grated)
Other ingredients
- 500 g boneless chicken thighs (diced, skin removed)
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 tomatoes (medium)
Instructions
Preparing the marinade and chicken
- Add the yoghurt, marinade spices, salt into a bowl and mix well.
- Grate the cloves of garlic and incorporate into the marinade.
- Cut the boneless chicken thighs into cubes and add into the marinade.
- Mix well and set aside.
Cooking the curry
- Thinly slice the onion and chop the tomatoes into slices; set aside.
- In a pan, heat the oil and add the cumin seeds. Allow them to sizzle for a moment.
- Once they are sizzling, add the tomatoes and cook for about 5-7 minutes.
- Add the chicken and marinade into the pot and bring to a boil. Cover and allow to simmer over small/medium heat for 10 minutes till chicken is cooked.
- Taste the curry and adjust seasoning where necessary. Enjoy and serve hot!