Yoghurt Chicken Curry

    1 hour 25 minutes

    A rich and authentic chicken curry that rivals even the best takeaway. The curry uses a yoghurt base rather than cream or coconut milk.

    6 people made this

    Serves: 8 

    • 160g butter
    • 4 onions, grated
    • 5 cloves garlic, grated
    • 1 (2.5cm) piece fresh ginger, grated
    • 1 teaspoon chilli powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 pinch salt, to taste
    • 1 whole chicken, cut into pieces and skin removed
    • 2 large tomatoes, diced
    • 1 cup (250g) natural yoghurt
    • 1/2 teaspoon garam masala

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. In a large frying pan or casserole dish heat the butter over medium heat. Saute the grated onion until golden brown. Add the garlic, ginger, chilli, coriander, cumin and salt then cook until fragrant.
    2. Add the chicken then increase heat to medium high and cook until the chicken takes colour.
    3. Add tomatoes and yoghurt. Simmer for 2 to 3 minutes.
    4. Add approximately 500ml water (enough to cover) and bring to the boil. Cook over high heat until chicken becomes tender and is coming off of the bone. Reduce heat to a simmer and cook for a further 7 minutes.
    5. Just before serving stir in the garam masala. Serve with naan, rice or chapati.

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    Reviews in English (6)


    Used different ingredients. Fresh coriander instead of dried One teaspoon of asafoetida One teaspoon of paprika One teaspoon of turmeric Canned tomatoes instead of fresh (the juice adds to it) No cumin  -  02 May 2010  (Review from Allrecipes UK & Ireland)


    Something else. after I had fried the onions and added garlic, ginger and spices I transferred to a slow cooker, added diced chicken and cooked on low for 5 hours... this worked really well...and was DELICIOUS!  -  05 Aug 2010  (Review from Allrecipes UK & Ireland)


    I LOVED this recipe. I am English and cooked this dish for my boyfriends 'very blunt and to the point' pakistani family. They absolutely loved it and said it did not taste like it was made by an english person. I replaced the ground coriander with plenty of fresh coriander, used a teaspoon of asafoetida, used canned tomatoes instead of fresh and did not include cumin. I also put in a spoon each of paprika and turmeric. Because of the changes I made I am not going to give the recipe 5 stars but overall it gave me a great starting point. thanks! x  -  02 May 2010  (Review from Allrecipes UK & Ireland)