Curry Chicken I
Bone-in chicken pieces, skin removed, plain yoghurt and garam masala come together in this chicken — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the chicken into serving pieces and remove the skin, then prick the flesh and coat it in the yoghurt with half the garlic, half the ginger, and the turmeric; marinate for at least 30 minutes, or refrigerate up to 4 hours.
- Heat the oil in a heavy pot over medium heat, add the chopped onion, and fry for 8 to 10 minutes, stirring often, until deeply golden brown.
- Add the remaining garlic and ginger and cook for 1 minute, then stir in the red chile powder and half the garam masala and fry briefly until aromatic.
- Add the chopped tomatoes and cook for 5 to 6 minutes, mashing them down, until they break into a thick masala and the oil begins to separate at the edges.
- Add the marinated chicken along with its yoghurt, season with salt, and stir to coat each piece, cooking on medium-high for 5 minutes to seal the surface.
- Pour in about 250 ml of water, bring to a simmer, then cover and cook on low for 25 to 30 minutes, stirring occasionally, until the chicken is tender and reaches an internal temperature of 74 C.
- Stir in the remaining garam masala, simmer uncovered for a few minutes to thicken the gravy, then garnish with chopped cilantro and serve hot with rice or naan.
You'll use: Frying pan / skillet · Large pot · Saucepan
Tips & common questions
How long does Curry Chicken I take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Curry Chicken I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken makhani.jpg by stu_spivack, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.