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Chicken Thigh Curry Recipe

Indian · Main course · 55 min total

A rich and aromatic curry made with tender chicken thighs simmered in a spiced tomato-onion gravy. This easy one-pot recipe delivers deep flavor with minimal effort.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chili powder (adjust to taste)
• 1 (14 oz) can crushed tomatoes
• 1/2 cup plain yogurt
• 1 tsp salt (or to taste)
• 1/2 cup water
• 2 tbsp chopped fresh cilantro for garnish

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear until browned on all sides, about 5 minutes. Remove chicken and set aside.
2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger; cook 1 minute more.
3. Add cumin, coriander, turmeric, and chili powder. Cook, stirring constantly, for 30 seconds until fragrant.
4. Pour in crushed tomatoes, yogurt, salt, and water. Stir to combine. Return chicken to the pot, along with any accumulated juices.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
6. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Tips

• For a creamier curry, stir in 2 tablespoons of heavy cream or coconut milk at the end.
• Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
• Serve with basmati rice or warm naan bread.

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