Introduction
This delightful chicken curry recipe is packed with flavor and easy to prepare, making it a fantastic option for family dinners or gatherings with friends. Richly spiced chicken thighs are simmered to perfection and served alongside fragrant basmati rice. The combination of natural yoghurt and aromatic spices creates a dish that is both comforting and satisfying.
Detailed Ingredients with measures
12 chicken thighs, skin on, bone in
8 tablespoons natural yoghurt
1½ teaspoons salt
2 teaspoons garam masala
2 teaspoons turmeric powder
2 teaspoons chilli powder
6 garlic cloves, grated
4 tablespoons sunflower oil
2 teaspoons cumin seeds
8 onions, roughly chopped
2 x 400g tins of chopped tomatoes
900g basmati rice (75g per serving)
1 handful of fresh coriander leaves, finely chopped (10g)
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Yield
Serves 12
Method
1. Remove the skins from the chicken thighs and set them aside. Place the chicken pieces in a bowl with the yoghurt, salt, garam masala, turmeric, chilli powder, and garlic. Mix well and let it rest for 5 minutes.
2. Heat the oil in a pan over medium heat and add the cumin seeds. Once they begin to sizzle, add the onions and cook for 10 to 12 minutes until golden.
3. Add the chopped tomatoes, cover, and cook on low heat for 15 minutes. Taste and adjust the seasoning if necessary.
4. Add the marinated chicken to the pan, mix well, and bring to a boil. Cover and cook on medium-low heat for 40 to 45 minutes, or until the chicken is cooked through.
5. While the chicken is cooking, rinse the rice in cold water 5 or 6 times to remove excess starch. Cook the rice in a large pan of boiling water for 10 to 12 minutes (or according to packet instructions), then drain thoroughly.
6. To serve, sprinkle the chopped coriander over the curry and serve with the rice.
Top Tip
Pat the reserved chicken skins dry, sprinkle with seasoning, and bake or pan-fry until crispy. Use them as a topping for rice and noodle dishes, or enjoy as a savory snack.
Batch Cooking
After step 4, allow the dish to cool completely before storing in the fridge for up to 3 days or freezing it. Divide into portions to cool faster and freeze within 2 hours. Label and date the containers. Thaw in the fridge before use and consume within 48 hours, reheating until piping hot throughout. Do not refreeze after reheating.
Detailed Directions and Instructions
Step 1: Marinade the Chicken
Remove the skins from the chicken thighs and set them aside. Place the chicken pieces into a mixing bowl, adding the yoghurt, salt, garam masala, turmeric, chilli powder, and grated garlic. Mix all the ingredients thoroughly until the chicken is well-coated, then allow it to rest for 5 minutes to absorb the flavors.
Step 2: Prepare the Onions
In a large pan, heat the sunflower oil over medium heat. Once the oil is hot, add the cumin seeds. Wait for the seeds to start sizzling, then add the roughly chopped onions. Sauté the onions for 10 to 12 minutes, stirring occasionally, until they are golden brown.
Step 3: Cook the Tomatoes
Add the two tins of chopped tomatoes to the pan with the onions. Stir to combine, then cover the pan and reduce the heat to low. Let the mixture simmer for 15 minutes. Taste the mixture and adjust the seasoning if necessary.
Step 4: Cook the Chicken
Add the marinated chicken thighs to the pan, mixing them well into the tomato and onion sauce. Increase the heat to bring the mixture to a boil, then cover the pan again and reduce the heat to medium-low. Cook for 40 to 45 minutes, or until the chicken is fully cooked and tender.
Step 5: Cook the Rice
While the chicken is simmering, rinse the basmati rice in cold water 5 or 6 times to remove excess starch. In a large saucepan, bring water to a boil, then cook the rice for 10 to 12 minutes, or according to the package instructions. Once cooked, drain the rice thoroughly.
Step 6: Serve the Dish
Before serving, sprinkle the finely chopped fresh coriander leaves over the chicken curry. Serve the curry alongside the cooked basmati rice.
Notes
Top Tip
Pat the reserved chicken skins dry and sprinkle with seasoning. Bake or pan-fry them until crispy. These can be served as a topping for rice and noodle dishes, or enjoyed as a savory snack.
Batch Cooking
After the chicken curry is cooked, allow it to cool completely before storing it in the fridge for up to 3 days or freezing it. To cool faster, divide the dish into portions and freeze within 2 hours. Label and date the containers. When ready to use, thaw in the fridge and consume within 48 hours, reheating until piping hot throughout. Do not refreeze after reheating.
Cook Techniques
Marinating Chicken
The first step involves marinating the chicken thighs in a mixture of yoghurt, salt, spices, and garlic. This technique helps tenderize the chicken and infuses it with flavor. Allowing it to rest for at least 5 minutes enhances the absorption of the marinade.
Sautéing Aromatics
Cooking the cumin seeds in oil until they sizzle releases their essential oils, enhancing the dish’s flavor. Adding chopped onions and sautéing them until golden helps develop a rich base for the curry.
Simmering
After adding chopped tomatoes and covering the pan, letting the mixture simmer allows the ingredients to meld together. This technique helps develop a thicker sauce and deepen the flavors.
Cooking Rice
Rinsing the basmati rice multiple times removes excess starch, preventing it from becoming gummy. Cooking it in boiling water until just tender is essential for achieving light and fluffy rice.
Garnishing
Finally, sprinkling fresh coriander over the finished dish adds color and a burst of freshness, balancing the rich flavors of the curry.
FAQ
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs. However, reduce the cooking time slightly, as they will cook faster.
What type of yogurt can I use for marination?
Natural yogurt works best for marinating, but you can also use Greek yogurt for a creamier consistency.
Can I omit or substitute any spices?
While omitting spices may alter the flavor profile, you can substitute spices to your taste. For example, if you prefer less heat, reduce the amount of chilli powder.
How can I store leftovers?
Allow the cooked dish to cool completely before storing it in the fridge for up to 3 days or freezing. Divide into portions to cool faster and ensure food safety.
Can I reheat the dish?
Yes, reheat the dish until piping hot throughout. Ensure it’s consumed within 48 hours if stored in the fridge, and do not refreeze after reheating.
Conclusion
This chicken curry recipe showcases the vibrant flavors and spices that make Indian cuisine so beloved. The marinated chicken thighs cooked in a rich tomato and onion base create a hearty dish that pairs wonderfully with basmati rice. With the added touch of fresh coriander and crispy chicken skins, this meal offers both comfort and a burst of flavor. Enjoy sharing this delicious experience with family and friends!
More recipes suggestions and combination
Vegetable Biryani
Combine basmati rice with mixed vegetables, aromatic spices, and yogurt for a fragrant vegetarian option.
Butter Chicken
Replace the chicken thighs with boneless chicken breasts, using a creamy tomato sauce flavored with butter and kasuri methi.
Lentil Dal
Create a protein-rich lentil dish using red lentils, turmeric, cumin, and tomato; serve alongside rice for a wholesome meal.
Spicy Chickpea Curry
Use canned chickpeas in a spiced tomato base; serve with naan or rice for a filling vegan dish.
Stuffed Bell Peppers
Fill bell peppers with a mixture of spiced basmati rice and minced meat or vegetables, and bake until tender.
Chicken Tikka Salad
Grill marinated chicken pieces and serve over mixed greens with a yogurt dressing for a refreshing salad option.
Paneer Tikka Masala
Replace chicken with paneer, marinated in yogurt and spices, then cooked in a rich, creamy sauce.
Curried Quinoa Bowl
Cook quinoa with curry spices and add roasted vegetables and chickpeas for a nutritious, gluten-free meal.
