When I’m craving Indian curry at home, this chicken curry recipe is where I turn! We simmer tender chicken with ginger, garlic, and spices in an incredible yogurt and cream sauce.
One of my earliest food memories is eating out with my Mom and Dad at a local Indian restaurant, and I’ve been obsessed ever since. This intensely flavorful chicken curry, featuring yogurt and cream, is inspired by a traditional Indian dish called Malai wali murghi, or chicken with cream.
It’s also not spicy (unless you want it to be!), and you’ll fall in love with the incredible creamy sauce. We intentionally make sure there’s enough of it so you have plenty for serving over rice or scooping up with flatbread like naan or my homemade flatbread. For more like this, see our chicken tikka masala recipe, butter chicken, or for a Thai-inspired curry, see our yellow chicken curry!
Key Ingredients
- Chicken: In our photos and video, we use boneless, skinless chicken thighs, but chicken breasts or bone-in pieces work just as well.
- Spices: We marinate our chicken in a mixture of salt, cumin, coriander, turmeric, black pepper, and cayenne. While 20 minutes is plenty, you can let the chicken sit with the spices in the fridge for up to 24 hours.
- Onion, Garlic, and Ginger: One of our favorite tricks learned from Indian cuisine is to puree fresh garlic, ginger, onion, and water before cooking the puree in oil or ghee. This flavorful base adds so much to our chicken curry. Fresh ginger lasts at least a week in the fridge so don’t worry about wasting it. We love to juice leftover ginger (like in these ginger shots) or use it to make this spicy garlic ginger edamame!
- Oil or Ghee: I love the flavor of ghee in this curry, but you can use oil if that’s what you have. Ghee is a clarified butter with a higher smoke point and shelf life, adding a lovely toasted butter flavor.
- Tomato Paste: Tomato paste adds a rich flavor to our curry. We love using the double-concentrated tubes because you can save any leftovers for another recipe.
- Yogurt and Cream: Don’t lighten up this curry with lower-fat options! Plain whole milk yogurt and heavy cream make this sauce rich and mouth-watering. It’s worth it, trust me! The yogurt helps tenderize the chicken, and the cream balances all the spices.
- Garam Masala: Some of the most delicious curry recipes we’ve tried, stir in Garam Masala in the last few minutes of cooking to preserve its aroma and flavor. We do the same in our chicken curry, adding it with the cream during the final 5 minutes. Garam Masala is a warm, sweet Indian spice blend that differs regionally and from home to home. I have a few in my spice cabinet!
Find the full recipe with measurements below.
How to Make Our Favorite Chicken Curry
Tip 1: Don’t let the ingredient list scare you. I realize it might seem long, but I bet you have almost everything you need already. Trust me, it’s easy!
Tip 2: Marinate your chicken. Worth the short wait. For the best flavor, marinate your chicken with the spices. If you’re in a rush, you can do this in as little as 20 minutes or leave the chicken in the fridge for up to 24 hours. It’s up to you!
Tip 3: Blended onions, ginger, and garlic are key. The secret to the most delicious curry sauce lies in pureed onions, garlic, and ginger. I add them all to a blender with a bit of water and blend (a food processor works, too). We picked up this trick from an Indian cookbook my Mom bought decades ago and haven’t looked back since!
You will cook the pureed mixture until the water simmers away, then build your creamy curry sauce from there. It’s easy, thickens the curry, and adds so much incredible flavor!
Tip 4: Serve with rice. We love serving this curry with fluffy basmati rice, this cilantro lime rice, and even our coconut rice. It’s genuinely one of my favorite dishes!!
More Curry Recipes
- Butter Chicken
- Yellow Chicken Curry
- Thai Green Curry
- Thai Fish Curry
- Easy Vegetable Curry
- Chicken Tikka Masala
Our Favorite Chicken Curry
- PREP
- COOK
- TOTAL
This homemade Indian chicken curry recipe is rich, creamy and saucy. Serve it with rice (try Basmati rice, cilantro lime rice, or this coconut rice) or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Watch Us Make the Recipe
You Will Need
1 ½ pounds boneless, skinless chicken thighs or chicken breast
1 ½ teaspoons fine sea salt, divided
1 teaspoon ground cumin, divided
¾ teaspoons ground coriander, divided
½ teaspoon ground turmeric, divided
¼ teaspoon fresh ground black pepper
⅛ to ¼ teaspoon cayenne pepper, optional for heat, add an extra ¼ teaspoon for spicy
6 medium cloves garlic, peeled
A 1-inch cube of fresh ginger, peeled
1 medium onion, roughly chopped
1 ½ cups water
3 tablespoons vegetable oil or use ghee
2 tablespoons tomato paste
4 tablespoons full-fat plain unsweetened yogurt
1 teaspoon Garam Masala, see notes
3 tablespoons heavy cream
Handful of cilantro leaves, chopped, optional for serving
Directions
- Marinate the Chicken
1Prepare the chicken: Cut the chicken into 1-inch pieces and add them to a bowl. You can leave the chicken whole if you prefer or if you are using bone-in pieces.
2Make marinade: Scatter ½ teaspoon salt, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon ground turmeric, ¼ teaspoon black pepper, and optional cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
3Make ahead: The chicken can be left to marinate for up to 24 hours; it should be covered and stored in the refrigerator.
- Make Curry
1Blend the aromatics: Add garlic, ginger, onion, and ½ cup of water to a blender or food processor. Blend until mostly smooth. You can also use an immersion blender with a cup attachment.
2Brown the chicken: Heat the oil or ghee in a wide skillet (with a lid) over medium-high heat. Arrange the marinated chicken in the pan in one layer and brown on both sides, 2 to 3 minutes per side. Remove the chicken from the pan and place the skillet back on the heat.
3Cook the aromatics: Add the onion-ginger mixture and cook, stirring often, until all the water evaporates, about 5 minutes.
4Stir in the remaining ½ teaspoon ground cumin, ½ teaspoon coriander, and ¼ teaspoon turmeric over the onion-ginger mixture and cook for about 20 seconds. Stir in 2 tablespoons of tomato paste, turn the heat down to medium-low, and cook another minute.
5Add the yogurt: Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding any more. Adding the yogurt slowly prevents it from curdling.
6Simmer the chicken: Return the chicken pieces and any accumulated juices to the pan, along with the remaining 1 cup of water and ¾ teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and cover with a lid. Simmer, covered, for 20 minutes.
7To finish: Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final ¼ teaspoon of salt if you feel that it is needed (we almost always add it). Turn the heat back to medium-high and cook, stirring occasionally, until the sauce has reduced and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
Adam and Joanne's Tips
- Storing: Leftover curry can be stored in the fridge for up to 4 days.
- Make-ahead tips: The chicken can be left to marinate in the refrigerator for up to 24 hours.
- Bone-in chicken: Use about 3 pounds. There is no need to de-bone or cut the chicken. You can make the chicken with whole chicken pieces and should not need to adjust the recipe since the simmer time should still be enough to cook the chicken until tender.
- Garam Masala: A warm, sweet spice blend that differs regionally and from home to home. The mix typically includes cardamon, cumin, cloves, cinnamon and nutmeg. The Garam Masala is added towards the end of cooking so that the spices perfume every bite. You can buy or make the blend. We especially enjoy this one from The Spice House.
- Ghee: A type of clarified butter popular in Indian cuisine. Butter is cooked until the milk solids separate and turn toasty brown. The butter is then strained. Ghee has a higher smoke point and longer shelf life than regular butter. You can make ghee at home or buy it.
- Recipe inspired by Madhur Jaffrey’s recipe for Malai wali murghi (Chicken with cream)
- The nutrition facts provided below are estimates.
Great recipe. I’ve made many curries. The method in this one, plus the spice ratios, make it a standout. Because I can not digest dairy, I used coconut cream. It makes a beautifully silky sauce (doesn’t taste like coconut). I also added a half cup of raisins and a cup of frozen collard greens. Highly recommend this recipe.
Have just made this and it’s absolutely delicious I did use organic extra virgin oil as that’s all I had in. Is the dish Gluten free as I’m going to make this over Easter for my family?
Amazing! Yes, this recipe is gluten free 🙂
Making this curry AGAIN today. It’s been our go-to for years. It’s absolutely perfect. I often make a double batch and freeze portions for my daughter to have at university and everyone I’ve shared the recipe with loves it!
What a great idea! We are so happy that you and your daughter love the recipe! 🙂
This is not a review as I have not made it yet, but I am looking very forward to it! I have one question though… I do not have ghee and I am far away from a store and I do not like to use vegetable oil. Would you have a another suggestion?
Butter is a good substitute.
Found this recipe a couple of weeks ago and have made it twice already. Absolutely delicious! My 7 year old daughter who isn’t usually a fan of curry demolished hers and asked for more. My Sister had some leftovers out of the fridge and said it “slaps” which made me laugh. Great recipe, thank you! If you’re thinking of trying it, don’t hestitate!
Have not made it yet, but I have all the ingredients ready, just need to know if I can freeze it. I want to make a big batch.
Hi there, Since there is the yogurt and cream, you may find that when you thaw this, the sauce separates. You can probably bring it back together, but just be aware that the sauce may separate a bit.
Amazing! What an incredible review 🙂
Incredible- especially with the coconut rice!!
So glad you loved it. We love it with coconut rice 🙂
Is this a joke?! This recipe is HORRIBLE, I followed it exactly as written and the taste was awful. I should have known when we were instructed to blend onion. I’ve never seen an Indian cook do that. Please do your research on Indian cuisine before you post recipes like this.
Hi Stephanie, I’m sorry it wasn’t a hit for you! Regarding the technique of blending onion, ginger, and garlic is actually a very traditional way to achieve the rich, smooth texture found in many classic Indian curries (as taught by experts like Madhur Jaffrey). It might not be the style you’re used to, but it is a very authentic method.
Very easy to make. Best Indian curry recipe that I ever had. Definitely restaurant quality. Followed recipe exactly except that I didn’t add any additional salt.
Amazing recipe and easy to cook. But one question, is I ok if there is no Garam masala in the dish? I know it’s on of the main spices. Thank you so much, tastiest curry I’ve ever tasted.
Hi Sofia, We really like the aromatic flavor and aroma it adds. I’ve not made this without it, so I’m not 100% convinced you can totally leave it out, but you can try and see what you think.
It took a little longer to cook but both my husband and I really enjoyed this recipe 😋
This was a really great recipe and easy to follow!! But for some reason my sauce/gravy was grainy… idk what i did wrong.
Hi Bella, So glad you liked it! A grainy sauce can happen if the yogurt got too hot and separated a bit. It helps to keep the heat low once they’re added and stir often. It’ll still taste great, but next time lowering the heat should keep it silky smooth.
I’ve been looking to make a chicken curry from scratch for a long time and came across this one. Never made a curry from scratch before so quite imagined I’d mess up however it turned out amazing, like others have said, it’s as good as a restaurant curry. I did miss out the cayenne pepper as I don’t like my curry hot amd I only used 4 bulbs of garlic. This is now a favourite in our home.
Hi Lorraine, That’s fantastic! We’re so thrilled to hear that this was your first time making a curry from scratch and that it turned out so well. You did a great job trusting your instincts by adjusting the cayenne pepper and garlic to your taste—it’s the perfect way to make a recipe your own. We’re so happy this is now a favorite in your home. Thanks for sharing your success with us!
Great recipe. The step with the onion, garlic and ginger – thank you! This tasted like it came from a restaurant instead of my kitchen. And my husband is on a low salt diet so I left out all the salt and it was so flavorful.
Followed the instructions pretty much to the letter except added more heat. Tastiest chicken curry we ve everr had! Stunning!!
Wonderful! We are so happy you loved it 🙂
Could you please tell me the brand of Garam Masala that you use?
Hi Austin, We have the one from Morton and Basset as well as McCormick’s blend in our spice cabinet. I also LOVE anything from World Spice, but you’d need to order that online.
Oh my goodness , delicious, flavoursome and tender chicken curry. My family were so impressed and want me to make this again.
Thank you for sharing.
Absolutely great recipe. Thank you
I am SO delighted with this recipe! I was missing the Garam Masala so substituted with a bit more curry, but even if I hadn’t, I’m sure it would be just as yummy. Here’s one to add to the regulars for compliments everytime. Thank you Adam and Joanne!
Absolutely agree, this is definitely a five star recipe, had all but one ingredient. So tasty, creamy delicious! And easy to prepare. thank you.
Yay! So happy you loved it 🙂
I made this recipe tonight and it’s honestly one of the best chicken curry’s I’ve ever had. It is so good!
This is an amazing recipe. Do you think I could do this in the slow cooker (the simmering time?) 😊
Hi Sophie, That’s a great question! Yes, you can absolutely adapt this recipe for a slow cooker. To get the best flavor, we recommend making the curry sauce on the stovetop first before transferring it and the chicken to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is tender. Then, stir in the cream and yogurt in the last 30 minutes of cooking to prevent it from curdling.
Thanks you for these recipes. i will try. I wanted to ask you about the frying pan you are using in the Curried Chicken. it looks like stainless steel. I need a new pan..would you be able to advise me? Thanks so much. I love you’re recipes coming each week. Would you send those chocolate chip cookies recipe. I’m drooling over them. Joanne V.
You are so welcome! The pan we use in the video is a stainless steel All-Clad pan. We love it! We would highly recommend 🙂
We love this recipe but my sauce never seems to thicken up. Do you have any advise?
So happy you love the recipe! If your sauce is on the thinner side it could be that you didn’t cook down the aromatics enough for the water to evaporate. When you add the onion-ginger mixture and cook, stirring often, until all the water evaporates, about 5 minutes. That should do the trick 🙂
I love your recipe, a well explained and easy way to cook a tatsty curry.
Great flavors, but poor texture…tooo “grainy” from all the spices, and my yogurt “broken despite adding it one Tbls at a time…I’ve had the same problem with other recipes I’ve tried…any suggestions?
Hi Liz, If you found the curry sauce too grainy, try pureeing the ginger, onion, and garlic a bit more before cooking it. As for the yogurt breaking, this is usually due to a temperature shock. We recommend using full-fat, plain yogurt that is at room temperature. A great trick is to scoop a little of the hot curry liquid into your yogurt and whisk it to temper it before adding it back into the pot. Also, be sure to take the pot off the heat before stirring the yogurt in.
This was pretty simple for an Indian recipe and really delicious! Have you tried coconut milk or coconut cream in place of the heavy cream? I feel like that would be a lovely flavor addition.
This would be delicious! 🙂
Outstanding! We used extra greek yogurt to replace the cream. Easy to make and absolutely delicious, this is our favourite curry recipe.
Yay! We are thrilled that you love it 🙂
The recipe was super easy to make, love the flavors, really a keeper. I will next time add a stronger curry powder with as hubby prefers it hot!
Thank you Adam and Joanne
You are very welcome! Glad you enjoyed the curry 🙂
Excellent curry, using cupboard staples. Thank you
There were red streaks when it was stirred at the end, any thoughts what would have caused this.
Thank you
Hi Rosie, it sounds like a little bit of the fat separated from the yogurt. You can give it a good stir to get most of it back into the sauce. Glad you enjoyed it! 🙂
I made this for my son and he said it was amazing. I made to much as I do t like curry so can you freeze it?
This should freeze well.
Made this tonight for my son and he said it was amazing. I made to much and I don’t like curry so can I freeze it?
Hi Clair, You can freeze this. Since it has the yogurt in there, you may find that the texture changes slightly when you thaw and reheat it, but the curry will still taste great!
Recipe is absolutely amazing, I’ve made my own slight variations due to household preferences in taste. But the base recipe is incredible without any changes required. I didn’t have Ghee and oil is too plain for me so I used Cocunut oil instead. Also used ginger power in the chicken spice rub, in addition to the fresh ginger called for the recipe.
Love the addition of ginger powder! We are so happy that you enjoy the recipe 🙂
Awesome recipe. Putsy but great and yes a lot of steps, but it’s an indication of any good curry recipe. I made the yellow curry paste so added in a heaping tablespoon with the last simmer step. I also added sweet potatoes that I microwaved to this step too.
Me and my boys LOVE this recipe! After our favorite thai restaurant closed down, i was desperate to find some good recipes and well, here is one fabulous recipe! THANK YOU!
Lovely! Easy to make and great taste.