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Creamy Chicken Curry Delight with Spiced Gravy

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A rich and creamy chicken curry with a beautifully spiced gravy, perfect for cozy dinners and quick weeknight meals. The blend of toasted spices, coconut milk, and yogurt creates a silky, indulgent sauce with layers of flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium tomatoes, pureed or finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon paprika
  • 1/2 cup plain full-fat or Greek yogurt
  • 1 cup (240 ml) coconut milk
  • 3 tablespoons vegetable oil or ghee
  • Salt to taste
  • Handful fresh cilantro, chopped
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Cut the chicken thighs into 1-inch bite-sized pieces and pat dry with paper towels. Set aside.
  2. Heat 3 tablespoons of oil or ghee over medium heat in a large heavy-bottomed skillet. Add cumin seeds and toast for about 30 seconds until fragrant.
  3. Add chopped onions and cook for about 8 minutes, stirring often, until softened and golden brown.
  4. Stir in minced garlic and grated ginger; cook for 1-2 minutes until raw smell disappears but do not brown.
  5. Sprinkle turmeric, coriander, chili powder, paprika, and half the garam masala over the onion mixture. Stir continuously for about 1 minute to toast spices gently.
  6. Pour in pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until mixture thickens and oil starts to separate at edges.
  7. Add chicken pieces to the skillet and stir well to coat with spiced tomato gravy. Cook uncovered for 6-8 minutes until chicken is mostly cooked through, stirring occasionally.
  8. Reduce heat to low. Whisk yogurt until smooth in a small bowl, then slowly add to skillet, stirring constantly to avoid curdling.
  9. Add coconut milk and stir gently. Simmer uncovered on low heat for 8-10 minutes to thicken gravy and meld flavors. Add salt to taste.
  10. Stir in remaining garam masala and lemon juice if using. Garnish with chopped fresh cilantro before serving.

Notes

Toast cumin seeds and spices gently over medium heat to avoid burning and deepen flavor. Use chicken thighs for juicier, tender meat. Whisk yogurt before adding to prevent curdling. Simmer gently after adding yogurt and coconut milk to achieve silky texture. Leftovers taste better the next day. Can freeze and reheat with a splash of water or broth if gravy thickens.

Nutrition

Keywords: chicken curry, creamy chicken curry, spiced gravy, easy chicken curry, weeknight dinner, Indian curry, coconut milk curry

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