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Bowl of homemade chicken curry with basmati rice

Easy Homemade Chicken Curry

Juicy chicken thighs simmered in a spiced onion-tomato masala with bloomed cumin seeds, finished with coconut milk — a weeknight-easy chicken curry better than takeout.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

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For the Chicken
  • 1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch pieces (breasts work too, but thighs stay juicier) ​
  • ½ cup plain whole-milk yogurt ​
  • 1 tablespoon lemon juice ​
  • 1 tablespoon ginger garlic paste ​
  • 1 teaspoon turmeric powder ​
  • 1 teaspoon salt ​
For the Masala
  • 3 tablespoons oil neutral, like avocado or canola
  • 1 teaspoon cumin seeds ​
  • 2 large onions finely chopped
  • 1 tablespoon ginger garlic paste ​
  • 2 large tomatoes chopped (or 1 can / 400g crushed tomatoes)
  • 2 teaspoons ground coriander ​
  • 1 teaspoon ground cumin ​
  • 1 teaspoon Kashmiri red chili powder adjust to taste
  • ½ teaspoon turmeric powder ​
  • 1 teaspoon salt or to taste
  • 1 cup water ​
For Finishing
  • ½ cup coconut milk full-fat, well shaken
  • 1 teaspoon garam masala ​
  • Fresh cilantro chopped (for garnish)

Equipment

  • ​ Large Dutch oven ​

Method
 

  1. Quick Marinade (Optional but Worth It): Toss the chicken pieces with the yogurt, lemon juice, ginger garlic paste, turmeric, and salt; refrigerate 15 minutes (or up to 4 hours).
  2. Sear the Chicken: Sear the marinated chicken in hot oil 3–4 minutes per side until golden at the edges; remove and set aside (it finishes in the gravy).
  3. Bloom the Spices and Build the Masala: Sizzle cumin seeds 20–30 seconds, then cook chopped onions 7–8 minutes until soft and golden; stir in ginger garlic paste for 1 minute.
  4. Cook Down the Tomatoes: Add tomatoes, coriander, cumin, chili powder, turmeric, and salt; cook 7–8 minutes until thick, dark, and glossy with oil glistening at the edges.
  5. Simmer the Chicken Until Tender: Return chicken plus juices to the pot, add water, cover and simmer 12–15 minutes until chicken is cooked through (165°F / 74°C) and the gravy thickens.
  6. Finish with Coconut Milk: Stir in coconut milk and garam masala; simmer uncovered 2–3 minutes until silky. Adjust salt, shower with cilantro, and serve hot.

Notes

Cook the masala until oil glistens at the edges; use full-fat coconut milk; leftovers keep 4 days refrigerated or 3 months frozen (thaw overnight in the fridge).