Degchi
Creamy Chicken Curry
Serves 4 · Total 55 min · Prep 15 min · Cook 40 min
Photo: Vivekprasad97 / CC BY-SA 4.0
Chicken cooked in a rich tomato and yogurt gravy, finished with cream for a restaurant-style, mildly tangy curry traditionally simmered in a clay or metal handi pot. A popular order at Pakistani restaurants and weekend family dinners, best eaten with naan.
Quick answer: 55 min in total · serves 4 · main ingredients: Chicken, Tomato, Yogurt, Cream · amounts in metric and US
Ingredients
- 750 g 1.65 lb Chicken, cut into curry pieces
- 250 g 1.6 cup Tomato, pureed
- 150 g 0.6 cup Yogurt, whisked
- 60 ml 0.25 cup Cream
- 1 tbsp 1 tbsp Ginger, paste
- 1 tbsp 1 tbsp Garlic, paste
- 1 tsp 1 tsp Garam masala
- 1 tsp 1 tsp Red chilli powder
- 3 tbsp 3 tbsp Cooking oil
- to taste to taste Salt
- 2 tbsp 2 tbsp Coriander, chopped, for garnish (Optional)
- 2 pc 2 pc Green chilli, slit, for garnish (Optional)
Steps
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- Heat oil in a pot and cook the chicken with ginger-garlic paste and tomato blended to a puree on medium-high heat.⏱ Cooking chicken with tomato · 10 min
- Cook uncovered, stirring often, until the oil separates from the masala.⏱ Cooking until oil separates · 7 min
- Lower the heat, stir in the whisked yogurt gradually, and add red chilli powder and salt.⏱ Adding yogurt · 1 min
- Cover and cook on low heat until the chicken is tender and fully cooked through (74 °C / 165 °F).⏱ Cooking chicken · 15 min
- Stir in the cream and garam masala, and simmer on low heat until the gravy turns rich and creamy.⏱ Finishing with cream · 5 min
- Garnish with slit green chillies and coriander, and serve hot with naan.
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Frequently asked questions
How long does Creamy Chicken Curry take?
55 minutes in total: about 15 minutes of prep and 40 minutes of cooking.
Is Creamy Chicken Curry hard to make?
Degchi rates it medium. The method has 6 steps, and 5 of them have a timer you can start on this page.
How many people does Creamy Chicken Curry serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Creamy Chicken Curry halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Creamy Chicken Curry?
Everyday staples that Degchi counts as pantry basics: red chilli powder, cooking oil, salt. Spice-box items: garam masala. Fresh items you will probably need to buy: chicken, tomato, yogurt, cream, ginger, garlic.
Any tips for making Creamy Chicken Curry?
Add the yogurt off direct high heat and stir constantly so it doesn't split. Boneless chicken thighs stay juicier than breast if you want an even softer handi.
Notes and questions
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Used in these posts
Karahi: How to Tell the Oil Has Separated and It Is Done
Every karahi recipe says cook until the oil separates. Here is what that looks like at each stage, and what to do when the gravy stays watery.
Why Is My Chicken Curry Dry or Rubbery? Fixes
Chicken curry can turn dry or rubbery even when the gravy is perfect. Here is which cut to use, how to cook it to 74 C / 165 F and not beyond, and how to rescue it.
Why Does My Curry Taste Raw? Bhunai and Spice Timing
A curry that tastes sharp, powdery or "uncooked" usually skipped the slow cooking of the masala. Learn what bhunai is, when to add spices and how to rescue the pot.
Curry Too Thin or Watery? How to Thicken Gravy
Thin, watery curry usually has one of five causes. Here is how to find yours and thicken the gravy without making it pasty or changing the flavour.
How to Thaw Frozen Meat for Curry Safely
Frozen meat, a hungry family and 5 pm. Here are the safe ways to thaw chicken, mutton and mince for curry, with timings, and what not to do on the counter.
How to Brown Onions for Curry: Golden, Not Burnt
Pale onions give a thin, raw-tasting gravy and scorched ones turn it bitter. Here is how to brown onions for curry, with a colour guide and the fixes for each mistake.
Cooking terms in this recipe: Bhunna · Garam masala · Karahi
