North Indian Chicken Curry

15 minutes

Preparation Time

20 minutes

Cooking Time




1 kg skinless free-range chicken thighs, diced
1 tsp turmeric, ground
3 tsp garam masala, ground
1 tsp chili powder
1 tsp sea salt
1 onion, medium diced
3 garlic cloves, crushed
1 tsp ginger finely chopped
4 tbsp extra virgin olive oil
1 cup Jalna Greek yogurt
2 tomatoes chopped
1 cup fresh coriander


Marinate the chicken in turmeric, garam masala, chili powder and salt. This can even be done a few hours before or overnight.
Pound onion, ginger and crushed garlic in a mortar and pestle till it becomes a paste.
Heat oil in a large pan and fry the pounded mixture on low heat for 2 - 3 minutes.
Turn up the heat to high and add chicken, turning to coat and toasting the spices at the same time for 5 minutes.
Turn the heat down and stir in yoghurt and tomato; simmer for 5 minutes while stirring.
Add the lid and continue to cook on low for 15min, stirring occasionally.
Take off the heat, stir in the coriander leaves and serve.
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