Chicken Curry With Yoghurt And Tomato – Easy Kitchen Guide

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By Lori Walker, MS, RD | Published on October 1, 2023 | Last Updated on October 1, 2023

Whether it’s daytime or the evening, the love for Chicken Curry is an endless craving that starts in the mind and permeates through the entire palate pushing us to get that lazy ass off the couch and order that gravy-licious, tender, and delicious chicken from our favorite restaurant.

However, what if I tell you that you can prepare an even better and authentic curry at home from the moment you place your order and the moment it reaches your doorstep? Don’t believe me. Well, start sharpening those knives as we will be taking you on the ride of your life.

In this article, we will break down the iconic curry recipe in simple and easy steps allowing you to cook and enjoy your favorite comfort food no matter how inexperienced you are.

So, don’t be nervous, as there is always a first time for everything. The adventure and the fun should be your only calling.  

Chicken Curry With Yoghurt And Tomato

But before we get started allow us to remove some common misconceptions.

What is Chicken Curry?

Chicken Curry is a traditional Indian dish that is made by mixing tomatoes and onions with herbs, spices, and everything nice while adding the king of the dish – finely cut simmering chicken pieces to the mix.

Though thought to be invented in India, the dish is a major cuisine throughout South Asia, which can be often enjoyed in its many forms and variations across Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.

However, the dish is so loved that it holds a distinct flavor depending upon your geographical location.

For instance, the dish has a different taste even within India. Every state there adds its own cultural flavor to the mix to further enhance the delectableness of this crafty chicken. Some add coconut and poppy seeds while others add yogurt and nuts to enhance the flavor.

However, what we aim to do is provide the simplest of recipes while additionally listing the many variations you can explore as you improve.

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A Personal Insight

I learned cooking by watching my mom cook in the kitchen and helping her in any way I could while trying not to create a mess. Therefore, if you face any difficulty at any stage of your cooking journey you can always refer to a YouTube tutorial or video. There are many available online by home cooks and even Michelin star pro-chefs.

I would suggest watching the tutorial or videos in 4K Ultra HD to explore the creativity of these chefs to the minutest of details. Make sure you have fast-speed internet at hand for an uninterrupted experience. For blazing-fast budget options, check Xfinity internet deals for the perfect 4K companion.

Some Common Misconceptions

Before we begin you need to get some things straight, Chicken Curry is not Chicken Korma, Tikka Masala, and Butter Chicken. So, if you confuse it with the flavors of some other Indian dish, you are going to end up messing it up. So, starters get the picture straight.

Other common misconceptions include ingredients that authentic curry doesn’t use:

  • Canned Tomato
  • Curry Powder or Masala
  • Cornstarch
  • Stock or Broth 

Remember you always use these ingredients as substitutes but that won’t include authentic flavors.

Chicken Curry With Yoghurt And Tomato Recipe

Ingredients

  • 1/2 Chicken
  • 1 cup Onion, chopped
  • 1/2 cup Tomato paste
  • 1 cup Green Chilli Pepper
  • 1 tbsp Ginger & Garlic paste
  • 1 pinch of Tumeric powder
  • 1/2 tsp Salt
  • 1 tsp Red Chili Powder
  • 1/4 cup Yogurt
  • 1 tsp Garam Masala
  • 3 tbsp Cooking Oil
  • 1 tsp Coriander Powder
  • Mint Leaves
  • 1 Bay Leaves
  • Curry Leaves
  • 1 Cinnamon Piece
  • 3 Cardamom
  • 4 Cloves

How to Make Chicken Curry at Home: Step-by-Step Breakdown

Step 1:

  • Add two tablespoons oil to a large bottom non-stick pan
  • Give the oil five minutes to turn hot
  • Add one small Bay or Curry leaf, a two-inch cinnamon stick, four cloves, and 3 cardamom pods

Step 2:

  • Add one cup of finely chopped or blended onions to the mix
  • Followed by one chopped green chili pepper
  • Saute the onion until the color turns golden brown
  • Add another tablespoon of oil if needed

Step 3:

  • Add one tablespoon of ginger-garlic paste after the mixture has turned golden brown
  • Saute the paste for 3-5 minutes on low flame until the smell disappears completely
  • Add half a cup of fresh tomato paste with a pinch of turmeric and half a teaspoon of salt
  • Fry until the tomatoes are completely mixed and the raw smell is gone

Step 4:

  • Add one teaspoon of red chili powder with a quarter cup of finely whisked yogurt
  • Don’t let the yogurt split in the curry
  • Saute on low-medium flame until it starts smelling really nice
  • Add very small amounts of water if the paste becomes too thick

Step 5:

  • Add half a kg chicken with one teaspoon of garam masala and coriander powder
  • Two spoonsful of chopped coriander leaves
  • Saute for 5-6 minutes on medium flame until the chicken turns pale
  • Cover and cook for another 5-6 minutes

Step 6:

  • Heat one cup of hot water
  • Add half a cup of hot water to the mixture
  • Make sure you only add water to partially cover the chicken (Don’t go overboard with water)
  • Cook until the chicken is soft and tender while adding a small amount of hot water as needed

Step 7:

  • Cook with water for 10-15 minutes on low-medium flame (Avoid high temperatures)
  • Check chicken softness with a fork (It should be falling off the bone easily)
  • Taste the curry and add salt as per your taste
  • Add more garam masala if you think the curry lacks flavor

Step 8:

  • Cook on 1-2 mins low flame to achieve the desired consistency in the gravy
  • Turn off the stove when you think the consistency is optimum
  • Add coriander leaves for decoration
  • Keep it covered till serving time

Must-Have Sides

  • You can enjoy it with White, Turmeric, or Jeera Rice
  • Naan and chapati would also be a great option
  • Traditional raita and raw salad are a must

Some Substitutes & Variations

Many of us like yogurt but some of us are lactose intolerant and prefer a dairy-free diet. So, for those finicky customers, some substitutes and variations are:

  • Cashew nut paste can be substituted for yogurt to add a different texture and flavor
  • Another killer combo would be three tablespoons of white poppy seeds soaked in hot water for 30 minutes. Blend it and you can use this instead of yogurt
Chicken Curry Recipe With Yoghurt And Tomato

Nutrition Information

  • Calories: 600Kcal
  • Protein: 40g
  • Fat: 45g
  • Saturated Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 2.5g
  • Sugar: 3.7g
  • Cholesterol: 145mg
  • Sodium: 650mg
  • Potassium: 700mg
  • Vitamin A: 35IU
  • Vitamin C: 9mg
  • Calcium: 100mg
  • Iron: 2.5mg

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, you can definitely use boneless chicken for this recipe, just make sure to adjust the cooking time accordingly as boneless chicken tends to cook faster.

Is there a way to make this curry vegetarian?

Absolutely! You can replace the chicken with vegetables like potatoes, carrots, peas, and bell peppers for a delicious vegetarian version of this curry.

What can I substitute for garam masala if I don’t have it on hand?

If you don’t have garam masala, you can use a combination of ground cumin, coriander, cardamom, cinnamon, and cloves to get a similar flavor profile.

Can I make this curry in a slow cooker?

Yes, you can make this curry in a slow cooker by adding all the ingredients and cooking on low for 6-8 hours or high for 3-4 hours. However, it is recommended to sauté the onions and spices before adding them to the slow cooker for better flavor.

Can I freeze leftovers of this chicken curry?

Yes, you can freeze leftovers of this chicken curry for up to 3 months in an airtight container. Just make sure to thaw it properly before reheating and add some extra water or broth to adjust the consistency if needed.

chicken curry with yoghurt and tomato

Chicken Curry With Yoghurt And Tomato

Chicken Curry is a traditional Indian dish that is made by mixing tomatoes and onions with herbs, spices, and everything nice while adding the king of the dish – finely cut simmering chicken pieces to the mix.
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Author: Lori Walker, MS, RD
Course: Dinner
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 250kcal

Equipment

  • 1 Large Non-Stick Bottom Pan
  • 1 bowl

Ingredients

  • 1/2 Chicken
  • 1 cup Onion chopped
  • 1/2 cup Tomato paste
  • 1 cup Green Chilli Pepper
  • 1 tbsp Ginger & Garlic paste
  • 1 pinch of Tumeric powder
  • 1/2 tsp Salt
  • 1 tsp Red Chili Powder
  • 1/4 cup Yogurt
  • 1 tsp Garam Masala
  • 3 tbsp Cooking Oil
  • 1 tsp Coriander Powder
  • Mint Leaves
  • 1 Bay Leaves
  • Curry Leaves
  • 1 Cinnamon Piece
  • 3 Cardamom
  • 4 Cloves

Instructions

Step 1:

  • Add two tablespoons oil to a large bottom non-stick pan
  • Give the oil five minutes to turn hot
  • Add one small Bay or Curry leaf, a two-inch cinnamon stick, four cloves, and 3 cardamom pods

Step 2:

  • Add one cup of finely chopped or blended onions to the mix
  • Followed by one chopped green chili pepper
  • Saute the onion until the color turns golden brown
  • Add another tablespoon of oil if needed

Step 3:

  • Add one tablespoon of ginger-garlic paste after the mixture has turned golden brown
  • Saute the paste for 3-5 minutes on low flame until the smell disappears completely
  • Add half a cup of fresh tomato paste with a pinch of turmeric and half a teaspoon of salt
  • Fry until the tomatoes are completely mixed and the raw smell is gone

Step 4:

  • Add one teaspoon of red chili powder with a quarter cup of finely whisked yogurt
  • Don’t let the yogurt split in the curry
  • Saute on low-medium flame until it starts smelling really nice
  • Add very small amounts of water if the paste becomes too thick

Step 5:

  • Add half a kg chicken with one teaspoon of garam masala and coriander powder
  • Two spoonsful of chopped coriander leaves
  • Saute for 5-6 minutes on medium flame until the chicken turns pale
  • Cover and cook for another 5-6 minutes

Step 6:

  • Heat one cup of hot water
  • Add half a cup of hot water to the mixture
  • Make sure you only add water to partially cover the chicken (Don’t go overboard with water)
  • Cook until the chicken is soft and tender while adding a small amount of hot water as needed

Step 7:

  • Cook with water for 10-15 minutes on low-medium flame (Avoid high temperatures)
  • Check chicken softness with a fork (It should be falling off the bone easily)
  • Taste the curry and add salt as per your taste
  • Add more garam masala if you think the curry lacks flavor
  • Step 8:
  • Cook on 1-2 mins low flame to achieve the desired consistency in the gravy
  • Turn off the stove when you think the consistency is optimum
  • Add coriander leaves for decoration
  • Keep it covered till serving time

Notes

  • You can enjoy it with White, Turmeric, or Jeera Rice
  • Naan and chapati would also be a great option
  • Traditional raita and raw salad are a must

Conclusion

Chicken curry is a dish that has been passed down for generations and has been adapted by different cultures and countries. It’s a versatile dish that can be made in various ways, each with its own unique taste and flavor.

By following this recipe, you can create a delicious and authentic chicken curry at home that will impress your friends and family with its rich taste and aroma.

So go ahead, put on your apron, and get cooking! So whether you’re craving some comfort food or want to try something new, this chicken curry is the perfect dish for any occasion.

Please share this recipe with your loved ones and spread the joy of cooking!

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Author Profile

My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

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