Boneless Desi Chicken Curry
If you’re after a curry that’s hearty, homely, and weeknight-friendly, this is the one. My Boneless Desi Chicken Curry uses juicy chicken thighs, aromatic spices, and pantry-friendly tinned tomatoes. It’s lighter than the restaurant-style versions yet just as satisfying.This isn’t a “cream-laden” curry you’d expect at an Indian restaurant. Instead, it’s a home-style version - balanced, nourishing, and the kind you’ll want to eat with rice or roti while sitting at the kitchen table.
Servings 4 Serves
Calories 594kcal
Ingredients
- 700 g boneless chicken thighs, bite-sized pieces
- 2 medium onions, finally sliced
- 400 g can of chopped tomatoes
- 5 cloves garlic, minced
- 2 tbsp ginger, grated or minced
- 1 long green chili, slit (optional)
- ½ cup plain yoghurt, whisked
- 3 tbsp cooking oil or ghee
- ¼ cup fresh coriander leaves, chopped
- 1 cup water or chicken stock
Spices
- ½ tsp turmeric powder
- ¾–1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- ½ tsp salt, or to taste
Instructions
- Heat oil in a heavy-based pot. Fry onions until golden brown (7–8 mins).
- Add garlic and sauté 1 min. Add ginger and green chili (if using), fry for 2 mins.
- Add chicken pieces, cook 4–5 mins until color changes.
- Stir in turmeric, chili, coriander, cumin, and salt, fry for 2 mins.
- Add tinned tomatoes, cook 8–10 mins until thick and oil begins to separate.
- Lower heat. Gradually add whisked yogurt, stirring continuously to prevent curdling.
- Add water, cover, and simmer 15–20 mins until chicken is tender.
- Stir in garam masala, cook 2 mins.
- Garnish with coriander. Serve hot.
Notes
Chicken
- Thighs are best for tenderness and flavor, but breast works if that’s what you have - just reduce the simmering time to avoid drying out.
- Tinned tomatoes give a consistent flavor. If using fresh tomatoes, choose ripe ones and cook them a little longer for the same richness.
- Adjust chili powder and green chili to your heat tolerance. Kashmiri chili powder gives a bright color with less heat.
- Use plain, unsweetened natural or Greek yogurt.
- To avoid curdling: reduce heat and add a spoonful at a time, stirring constantly.
- Add more water for a thinner curry, less for a thicker, scoop-with-roti style.
- Leftovers will thicken slightly as they sit, so loosen with a splash of water when reheating.
- Marinate the chicken in yogurt and spices earlier in the day for extra tenderness and reduced cooking time.
- Curry tastes better the next day! Store in the fridge up to 3 days, or freeze up to 2 months.
Nutrition
Calories: 594kcal | Carbohydrates: 21g | Protein: 34g | Fat: 78g | Saturated Fat: 10g | Cholesterol: 177mg | Sodium: 709mg | Sugar: 10g