This Chicken Curry with Yogurt and Spices is a rich, comforting dish that beautifully balances warmth, heat, and fragrance. Made with bone-in chicken, it develops deep flavors. It simmers with a blend of whole spices, caramelized onions, tomatoes, and a creamy touch of yogurt. The slow cooking process brings out layers of taste that are both homely and restaurant-worthy.
This curry is special because of its perfect mix of earthy spices. The mustard seeds, cumin, coriander, and cinnamon combine beautifully. These are paired with the sharpness of fresh green chilies and the gentle sweetness of onions. The yogurt enriches the gravy with a silky texture. It mellows the spices. It gives the curry a comforting depth without overpowering heat.
This dish is versatile and can be served on busy weeknights as well as special gatherings. The vibrant red gravy is fragrant with kasuri methi and garam masala. It pairs beautifully with fluffy basmati rice, warm naan, or even paratas. Garnished with fresh ginger slivers and coriander leaves, this chicken curry is a true crowd-please. It tastes even better the next day as the flavors continue to develop.
What You Need to Make Chicken Curry with Yogurt and Spices
- 1 Kg Chicken with bone
- 3-4 tbsp. Oil
- 1 Tsp Mustard seeds
- 1/2 tsp. Cumin seeds
- 1 medium sized onion (finely chopped)
- 3″ cinnamon stick
- 2 bay leaves
- 1 tbsp. Ginger Garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. cayenne pepper
- 2 tsp. coriander powder
- 2 large Tomatoes (chopped)(300 g)
- 1/2 cup plain unsweetened yogurt
- 3-4 slit green chilies
- 1 tsp. garam masala
- 1 tbsp. dried Kasuri methi leaves
- fresh ginger pieces
- Handful of chopped coriander leaves
- Salt (to taste)
Easy Step-by-Step Method for Chicken Curry with Yogurt and Spices
Prepare the base:
- Heat oil in a large pan over medium heat.
- Add mustard seeds and let them pop. Then add cumin seeds and allow them to splutter.
- Add chopped onion with ½ tsp salt and sauté for 5–6 minutes until light golden.
- Add cinnamon stick and bay leaves, then continue stirring until the onion turns deep golden brown.
Cook the chicken:
- Add chicken pieces and stir-fry for 3–5 minutes until slightly seared.
- Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- Add turmeric, cumin powder, coriander powder, and cayenne pepper powder. Mix well.
Build the gravy:
- Add chopped tomatoes and stir. Cover and cook for 3–5 minutes until soft.
- Uncover and sauté for 2 minutes until the mixture releases oil and slides easily on the pan.
- Lower the heat and add beaten yogurt slowly, stirring continuously to prevent curdling.
- Cook for 5 minutes until the gravy thickens and oil begins to separate.
Simmer & finish:
- Add salt and ½ cup water (adjust as needed). Cover and cook chicken for 6–7 minutes until tender.
- Uncover and cook further to your preferred gravy consistency (slightly thick works well).
- Add slit green chilies, garam masala, kasuri methi (crushed between palms), and fresh ginger pieces. Stir well.
- Taste and adjust salt if needed.
Garnish & serve:
- Top with fresh coriander leaves.
- Serve hot with naan, roti, or steamed basmati rice.
Notes & Tips Chicken Curry with Yogurt and Spices
- Chicken choice: Bone-in chicken gives more flavor, but you can use boneless chicken if preferred; reduce cooking time slightly.
- Yogurt: Use fresh, plain, unsweetened yogurt. Make sure to beat it well to prevent curdling when added to the hot curry.
- Spices: Adjust cayenne pepper and green chilies according to your heat preference.
- Kasuri Methi: Crush the dried leaves between your palms before adding; it enhances aroma and taste.
- Gravy consistency: For a thicker gravy, cook uncovered after adding yogurt. For a thinner curry, add a little extra water.
- Make ahead: This curry tastes even better the next day as the flavors meld. Reheat gently over low heat.
- Serving suggestion: Serve with basmati rice, naan, paratas, or roti for a finished meal.
Video
Frequently Asked Questions (FAQ)
Q: Can I make this chicken curry in a pressure cooker?
A: Yes! Follow the same steps until adding yogurt, then cook in a pressure cooker for 1–2 whistles. Adjust water for desired consistency.
Q: Can I use Greek yogurt instead of plain yogurt?
A: Absolutely! Greek yogurt works well and adds extra creaminess. Make sure it’s unsweetened.
Q: Can I prepare this curry ahead of time?
A: Yes, it actually tastes better after a few hours or the next day. Store in an airtight container in the refrigerator.
Q: How can I make the curry less spicy?
A: Reduce the cayenne powder and slit green chilies, or remove the seeds from the chilies before adding.
Q: Can I use chicken thighs or drumsticks only?
A: Yes, both work beautifully. Thighs are juicier, while drumsticks give a hearty texture.
Chicken Curry with Yogurt and Spices
This Chicken Curry with Yogurt and Spices is a rich, comforting dish that beautifully balances warmth, heat, and fragrance. Made with bone-in chicken, it develops deep flavor as it simmers with a blend of whole spices, caramelized onions, tomatoes, and a creamy touch of yogurt. The slow cooking process brings out layers of taste that are both homely and restaurant-worthy.
Ingredients
- 1 Kg Chicken with bone
- 3-4 tbsp. Oil
- 1 Tsp Mustard seeds
- 1/2 tsp. Cumin seeds
- 1 medium sized onion (finely chopped)
- 3" cinnamon stick
- 2 bay leaves
- 1 tbsp. Ginger Garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. cayenne pepper
- 2 tsp. coriander powder
- 2 large Tomatoes (chopped)(300 g)
- 1/2 cup plain unsweetened yogurt
- 3-4 slit green chilies
- 1 tsp. garam masala
- 1 tbsp. dried Kasuri methi leaves
- fresh ginger pieces
- Handful of chopped coriander leaves
- Salt (to taste)
Instructions
- Heat oil in a large pan. Add mustard seeds and let them pop, then add cumin seeds.
- Add onion with a pinch of salt, sauté until golden brown. Add cinnamon stick and bay leaves.
- Stir in chicken pieces; cook 3–5 minutes until slightly seared.
- Add ginger-garlic paste, turmeric, cumin, coriander, and cayenne powder. Mix well.
- Add chopped tomatoes, cover, and cook until soft (3–5 min). Uncover and sauté until oil separates.
- Lower heat, stir in beaten yogurt, and cook for 5 minutes until the gravy thickens.
- Add salt and ½ cup water. Cover and cook chicken until tender (6–7 min).
- Adjust gravy consistency (thicker if cooked uncovered, thinner with more water).
- Stir in green chilies, garam masala, kasuri methi, and ginger pieces.
- Garnish with coriander leaves and serve hot with rice, naan, or roti.
Notes
- Bone-in chicken = more flavor, but boneless works too.
- Beat yogurt well; add slowly to avoid curdling.
- Adjust green chilies & cayenne for your spice level.
- Crush kasuri methi before adding for max aroma.
- Thick or thin gravy? Cook uncovered for thicker, add water for thinner.
- Tastes better the next day—reheat gently.
- Serve with rice, naan, or roti for a full meal.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 679Total Fat: 52gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 158mgSodium: 284mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 43g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
