15 Flavorful Indian Chicken Curry Recipes for Weeknights

Family dinners should feel relaxed and satisfying, not like a last-minute scramble. We pick recipes that fit busy evenings while still offering flavors everyone enjoys at the table.

These dishes balance familiar favorites with subtle twists so both kids and adults finish the plate.

You'll find quick skillet meals, easy pasta bakes, one-pan roasts, hearty salads, and a few clever sides that make vegetables more appealing. We include fast weeknight options alongside a couple of make-ahead choices for nights when time is tight.

Each recipe stays straightforward so we get dinner on the table without extra fuss.

These dishes work well for leftovers, packed lunches, or doubling up to feed a crowd. We keep prep short and cleanup minimal so evenings go more smoothly and there is time left to sit together.

Clear swap ideas and simple tips make it easy to adapt each recipe for different tastes or schedules.

1. Butter Chicken (Murgh Makhani)

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It's straightforward to prepare and works well for weeknight dinners or small gatherings - or try slow cooker chicken recipes for busy weeknights to let the pot do the work.

Serve it hot with steamed rice or warm flatbread for the best experience.

Why This Recipe Works

The sauce becomes smooth and richly spiced while the marinated chicken stays moist. The method keeps steps simple so you can finish in under an hour after marinating.

• Silky tomato-cream sauce - The combination of cooked tomatoes and cream produces a smooth sauce that clings to each piece of chicken.
• Marinated, tender chicken - Yogurt and spices tenderize the meat so the pieces remain juicy after searing.
• One-skillet finishing - You build the sauce in the same pan used to brown the chicken, which preserves pan flavors and saves cleanup time.
• Balanced warmth and color - Kashmiri chili powder or paprika gives the sauce a warm color without overwhelming heat, so the dish pleases most palates.

Ingredient Swap Ideas

Swaps help you adapt to dietary needs or what's in your pantry while keeping the core profile intact - pair leftovers with low-carb breakfast ideas to kickstart your day for next-day meal inspiration.

d simple sides like 3-ingredient fruit smoothie recipes can round out a quick meal.

• Chicken thighs - Use boneless skinless chicken breast for a leaner option; reduce cooking time and watch for dryness.
• Whole-milk yogurt - Swap with plain Greek yogurt thinned with a tablespoon of water for a tangy, thicker marinade that still tenderizes.
• Kashmiri chili powder - Substitute with sweet paprika plus a pinch of cayenne for similar color and controlled heat.
• Heavy cream - Use full-fat coconut milk for a dairy-free version that keeps the sauce rich and smooth.

Ingredients

• 1 ½ pounds boneless skinless chicken thighs - cut into 1.5-inch pieces.
• 1 cup plain whole-milk yogurt - for the marinade.
• 1 tablespoon lemon juice - fresh.
• 1 tablespoon grated ginger - or ginger paste.
• 2 teaspoons minced garlic - about 4 cloves.
• 2 teaspoons garam masala - divided.
• 1 teaspoon ground cumin -.
• 1 teaspoon Kashmiri chili powder - or paprika for color.
• 1 teaspoon salt - divided.
• 3 tablespoons unsalted butter - divided.
• 1 tablespoon vegetable oil -.
• 1 large yellow onion - finely chopped.
• 14 ounces crushed tomatoes - one can.
• ½ cup heavy cream -.
• ½ teaspoon dried fenugreek leaves (kasuri methi) - crushed; optional.
• 1 teaspoon sugar - to balance acidity.
• 2 tablespoons fresh cilantro - chopped for garnish.

Instructions

1. Combine the yogurt, lemon juice, grated ginger, minced garlic, 1 teaspoon garam masala, cumin, Kashmiri chili powder, and ½ teaspoon salt in a bowl, then add the chicken and refrigerate 30 minutes to 2 hours.
2. Heat 1 tablespoon butter and the oil in a large skillet over medium-high heat, then sear the chicken in batches until cooked through and lightly browned, 6-8 minutes total; transfer to a plate.
3. Reduce heat to medium, add the remaining 2 tablespoons butter to the same skillet, sauté the chopped onion until soft and golden, 6-8 minutes, then stir in the crushed tomatoes and sugar and simmer uncovered 8-10 minutes until slightly thickened.
4. Stir in the heavy cream, remaining 1 teaspoon garam masala, crushed fenugreek, and remaining salt to taste, then return the chicken to the skillet and simmer 4-5 minutes until the sauce coats the chicken and pieces reach 165°F.
5. Finish with a sprinkle of chopped cilantro and an optional small knob of butter, then serve hot with steamed rice or flatbread.

2. Chicken Tikka Masala

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This smoky, tomato-forward tikka masala pairs broiled marinated chicken with a rich, creamy sauce. You get a charred, restaurant-style note from quick broiling and a deeply flavored sauce from a short stovetop simmer.

It's great for weeknight dinners or casual gatherings - or swap to quick chicken thigh recipes for weeknights when time is tight.

Why This Recipe Works

The method separates charring and simmering so the chicken stays juicy while the sauce absorbs smoky, spiced flavor. The tomato base and cream finish keep the sauce balanced and richly textured.

• Broiled char for smoke - High broiler heat creates quick browning that adds a smoky layer without overcooking the meat.
• Tomato-forward simmer sauce - Crushed tomatoes and a bit of tomato paste concentrate savory-sweet notes that carry the spices.
• Yogurt marinade for tenderness - Acid and yogurt tenderize the meat so it stays juicy under high heat.
• Finish with cream and garam masala - A dash of cream and warm garam masala smooths harsh edges and rounds the sauce's spice profile.

Ingredient Swap Ideas

Small swaps help adjust dietary needs or use what you already have and still keep the same method and character.

• Chicken thighs - Swap with boneless skinless chicken breast; reduce broiling time so the breast does not dry out.
• Plain yogurt - Swap with dairy-free plain yogurt or kefir; it still tenderizes the meat during the marinade.
• Heavy cream - Swap with coconut cream for dairy-free richness or with plain Greek yogurt (stirred in off heat) for a lighter finish.
• Smoked paprika - Swap with a pinch of chipotle powder or regular paprika plus a drop of liquid smoke to keep the smoky note.

Ingredients

• 1 ½ lbs boneless skinless chicken thighs - cut into 1-inch pieces.
• 1 cup plain yogurt - whole-milk or Greek.
• 2 tablespoons lemon juice - fresh.
• 1 tablespoon grated fresh ginger - about a thumb-sized piece.
• 3 cloves garlic - minced.
• 2 teaspoons kosher salt - divided.
• 1 teaspoon ground cumin - divided.
• 1 teaspoon ground coriander - ground.
• 1 teaspoon ground turmeric - for color.
• 1 tablespoon smoked paprika - adds smoky flavor.
• ¼-1/2 teaspoon cayenne pepper - optional; adjust for heat.
• 3 tablespoons neutral oil - for sautéing and marinating.
• 1 large yellow onion - finely chopped.
• 2 tablespoons tomato paste - for depth.
• 1 (14 oz) can crushed tomatoes - or tomato puree.
• ½ cup heavy cream - or coconut cream for dairy-free.
• 1 teaspoon garam masala - added at the end.
• 2 tablespoons unsalted butter - optional for a glossy finish.
• Fresh cilantro - chopped, for garnish.
• Cooked basmati rice or naan - for serving.

Instructions

1. Mix yogurt, lemon juice, garlic, ginger, 1 teaspoon salt, 1 teaspoon cumin, smoked paprika, turmeric, and cayenne; toss with chicken and marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Set the oven to high broil and arrange marinated chicken on a lined baking sheet in a single layer; broil 6-9 minutes, turning once, until edges are charred and pieces are cooked through.
3. Heat oil in a large skillet over medium heat and cook chopped onion 6-8 minutes until soft and slightly golden, then add tomato paste and remaining cumin and coriander and cook 1-2 minutes.
4. Add crushed tomatoes and ¼ cup water, simmer 8-12 minutes until sauce thickens, then add broiled chicken and simmer 3-5 minutes to combine.
5. Stir in heavy cream and butter off high heat, then finish with garam masala and remaining salt to taste; garnish with cilantro and serve with rice or naan.

3. Punjabi Chicken Curry (Restaurant-Style)

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It's ideal for a filling weeknight dinner or when you want a comforting dish to serve with steamed rice or warm rotis - or choose healthy baked chicken breast recipes for a leaner baked option.

Why This Recipe Works

This version balances browning and slow simmering to build deep, restaurant-style flavor.
The method keeps the sauce glossy and the chicken juicy.

• Deep onion caramelization - Long-sautéed sliced onions add natural sweetness and body to the sauce.
• Yogurt-enriched gravy - Whisked yogurt gives a silky texture while keeping the sauce tangy.
• Whole-spice bloom - Cumin seeds and toasted ground spices release aromatic oils for an authentic aroma.
• Kasuri methi finish - Dried fenugreek leaves add a slightly bitter, savory lift that mimics restaurant notes.

Ingredient Swap Ideas

Swaps help you adapt to what you have or match dietary needs without changing the method. Use these to keep the same flavor.

• Bone-in chicken - Use boneless skinless chicken thighs (same weight) for faster cooking and easier serving.
• Plain yogurt - Substitute Greek yogurt thinned with 1-2 tablespoon water to maintain creaminess.
• Tomato puree - Use two medium canned diced tomatoes blended until smooth if fresh tomatoes are not available.
• Vegetable oil - Swap ghee for a richer, slightly nutty flavor if you prefer.

Ingredients

• 2 lb bone-in chicken pieces - trim excess fat; skin optional.
• 3 tablespoon vegetable oil or ghee - for frying.
• 1 teaspoon cumin seeds - whole.
• 2 medium onions (about 2 cups) - thinly sliced.
• 1½ tablespoon ginger-garlic paste - or equal fresh grated ginger and minced garlic.
• 2 medium tomatoes (about 1½ cups) - pureed or finely chopped.
• ½ cup plain yogurt - whisked until smooth.
• 1 tablespoon coriander powder - ground.
• 1 teaspoon cumin powder - ground.
• 1 teaspoon turmeric - ground.
• 1-2 teaspoon red chili powder - adjust for heat.
• 1 teaspoon garam masala - ground.
• 1 teaspoon dried fenugreek leaves (kasuri methi) - crushed between palms.
• 1-1¼ teaspoon salt - adjust to taste.
• 1 cup water - or as needed for sauce consistency.
• 2 green chilies - slit; optional.
• ¼ cup fresh cilantro - chopped for garnish.
• 1 lemon - cut into wedges for serving.

Instructions

1. Heat oil in a large skillet over medium heat and add cumin seeds until they sizzle for 15-20 seconds.
2. Add sliced onions and cook, stirring, until deep golden brown, about 10-12 minutes.
3. Stir in ginger-garlic paste and green chilies and cook 1-2 minutes until the raw smell fades.
4. Add turmeric, coriander, cumin, and red chili powder; stir 30 seconds, then add tomato puree and cook 6-8 minutes until oil separates along the edges.
5. Reduce heat to low, whisk yogurt until smooth and add it slowly while stirring, then add chicken pieces and salt and cook uncovered 4-5 minutes to sear.
6. Pour in 1 cup water, cover, and simmer gently 20-25 minutes until chicken is cooked and sauce thickens; finish with garam masala, kasuri methi, chopped cilantro, and a squeeze of lemon, then serve.

4. Chicken Korma (Creamy Mughlai Korma)

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It's straightforward enough for weeknight dinners and special enough for guests - or try quick ground chicken skillet recipes for a faster, stovetop-friendly option.

Serve with steamed basmati rice or warm flatbread to soak up the sauce.

Why This Recipe Works

This method builds a smooth, nutty sauce and keeps chicken tender through low-heat simmering. The steps let you prep ahead and bring everything together quickly at serving time.

• Cashew-almond paste base - The blended nuts create a velvety body that thickens the sauce without flour or cornstarch.
• Yogurt-marinated chicken - A short yogurt marinade adds tang and helps the chicken stay moist during cooking.
• Low-heat finish - Gentle simmering prevents the yogurt from splitting and keeps the texture creamy.
• Quick make-ahead sauce - You can prepare the nut paste and browned onions ahead to shorten final assembly time.

Ingredient Swap Ideas

Swaps let you tailor richness, dietary needs, or pantry limits without changing the technique.

• Cashew nuts - Use blanched almonds in equal measure for a slightly less sweet, still creamy paste.
• Plain yogurt - Substitute Greek yogurt for a thicker texture and tang that stands up to the cream.
• Heavy cream - Replace with full-fat coconut milk if you want a dairy-free version with similar richness.
• Chicken thighs - Use bone-in pieces for deeper flavor or skinless breasts if you prefer leaner meat; adjust simmer time until fully cooked.

Ingredients

• 2 pounds bone-in or boneless chicken thighs - cut into 1½-inch pieces.
• 2 tablespoons vegetable oil or ghee - for sautéing.
• 1 large onion - thinly sliced.
• 2 tablespoons ginger-garlic paste - or equal minced ginger and garlic.
• ½ cup cashew nuts - soaked 15 minutes and blended to a paste.
• 1 cup plain yogurt - whisked smooth.
• ⅓ cup heavy cream - for finishing the sauce.
• 1 teaspoon ground coriander - for warm spice.
• 1 teaspoon garam masala - for finishing.
• ½ teaspoon turmeric - for color.
• ½-1 teaspoon kosher salt - adjust to taste.
• 1 cup water or low-sodium chicken broth - to adjust sauce consistency.
• 2 tablespoons chopped cilantro - for garnish.

Instructions

1. Combine the chicken, yogurt, half the ginger-garlic paste, turmeric, and ½ teaspoon salt in a bowl and marinate 20 minutes in the refrigerator.
2. Puree the soaked cashews with 2-3 tablespoons water until smooth and set the paste aside.
3. Heat the oil or ghee in a large skillet over medium heat and sauté the sliced onion until deep golden, about 10 minutes.
4. Add the remaining ginger-garlic paste and ground coriander to the skillet and cook 1 minute until fragrant.
5. Add the marinated chicken and sear briefly on all sides for 4-5 minutes, then stir in the cashew paste and 1 cup water or broth, reduce heat to low, cover, and simmer 15-20 minutes until the chicken reaches 165°F and the sauce is thickened.
6. Stir in the cream and garam masala, simmer 2 minutes to warm, adjust salt to taste, garnish with cilantro, and serve with rice or flatbread.

5. Kadai (Karahi) Chicken

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You get quick searing, a tomato-onion gravy, and a fresh finish that works well for weeknight dinners or casual gatherings - or reach for BBQ chicken drumsticks for fast weeknight meals when grilling is preferred.

The dish is best served with naan, rice, or warm rotis for soaking up the sauce.

Why This Recipe Works

This method builds deep, smoky flavors quickly using high heat and a heavy pan. The chunky peppers and onions hold texture and add bright contrast to the spiced chicken.

• High-heat searing - Searing the chicken locks in juices and creates browning that lifts the sauce.
• Onion-tomato base - Long-sautéed onions and tomatoes create a rich gravy without being too heavy.
• Chunky bell peppers - Large pepper pieces keep their texture and add color and sweetness.
• Kadai masala finish - Coarsely ground masala gives a fragrant, pepper-forward aroma that defines the dish.

Ingredient Swap Ideas

Swaps let you adjust heat, texture, or what's on hand while keeping the same wok-style approach.

• Chicken - Use boneless chicken thighs instead of bone-in for faster cooking and slightly less fat.
• Vegetable oil - Substitute ghee for a richer, buttery flavor that goes with the spices.
• Kadai masala - Use a mix of coarsely crushed coriander and black pepper if you don't have premade masala; it keeps the peppery profile.
• Bell peppers - Swap one pepper for cubed zucchini to reduce sweetness while maintaining bulk and color.

Ingredients

• 1 ½ lb chicken thighs - bone-in, cut into large pieces.
• 2 tablespoon vegetable oil - or ghee.
• 1 large onion - thinly sliced.
• 1 tablespoon ginger paste - or grated fresh ginger.
• 1 tablespoon garlic paste - or minced garlic.
• 2 medium tomatoes - finely chopped.
• 1 large red bell pepper - cut into 1-inch chunks.
• 1 large green bell pepper - cut into 1-inch chunks.
• 2-3 green chilies - slit; adjust for heat.
• 2 teaspoon kadai masala - store-bought or homemade.
• 1 teaspoon ground coriander -.
• ½ teaspoon turmeric -.
• 1 teaspoon red chili powder - adjust to taste.
• 1 teaspoon garam masala -.
• Salt - to taste.
• ¼ cup water - add as needed to adjust sauce consistency.
• 2 tablespoon chopped cilantro - for garnish.
• 1 tablespoon lemon juice - optional; for finishing.

Instructions

1. Heat oil in a heavy wok or skillet over medium-high heat until shimmering.
2. Add sliced onion and sauté until deeply golden, 6-8 minutes.
3. Stir in ginger, garlic, and green chilies and cook 1 minute until fragrant.
4. Add chicken pieces and sear on both sides until browned, about 6-8 minutes.
5. Mix in tomatoes, bell peppers, kadai masala, ground coriander, turmeric, and red chili powder; add ¼ cup water, cover, and simmer 10-12 minutes until chicken is cooked through and sauce thickens.
6. Sprinkle garam masala, cilantro, and lemon juice, then stir and serve hot with rice or flatbreads.

6. Chicken Chettinad

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You can make it on a weeknight or for guests when you want a bold, satisfying main with rice or flatbreads - or pick paleo-friendly chicken stir-fry recipes for a grain-free, speedy alternative.

Why This Recipe Works

Two short sentences summarizing why the recipe is enjoyable and practical.

• Roasted whole-spice paste - Roasting and grinding the spices with coconut builds a warm, layered base that clings to the chicken.
• Crisp curry-leaf finish - Tempering curry leaves at the end adds an herbal lift and a fresh aroma to the gravy.
• Bone-in braise - Cooking on the bone keeps the meat juicy and enriches the sauce with natural juices.
• Adjustable heat level - You can easily dial heat up or down by changing the number of dried chilies or red chili powder.

Ingredient Swap Ideas

Small swaps help adapt to pantry limits or dietary needs.

• Chicken - Use boneless thighs (same weight) for faster cooking and slightly richer texture.
• Fresh coconut - Replace with ⅓ cup desiccated coconut plus 3 tablespoon hot water to rehydrate if fresh is unavailable.
• Poppy seeds (khus khus) - Swap with 2 tablespoon blanched almonds for a similar creamy body in the gravy.
• Dried red chilies - Use 1-2 teaspoon cayenne or red chili flakes for a quicker substitute; adjust to taste.

Ingredients

• 2 lbs chicken - bone-in pieces, skin removed or kept as preferred.
• 2 tablespoon cooking oil - vegetable or peanut oil.
• 2 large onions - finely sliced.
• 1 tablespoon ginger-garlic paste - or 1 tablespoon minced ginger and 1 tablespoon minced garlic.
• 2 medium tomatoes - chopped.
• 4-6 dried red chilies - adjust for heat; stems removed.
• ¼ cup freshly grated coconut - fresh or frozen, thawed.
• 2 tablespoon poppy seeds (khus khus) - soaked 10 minutes.
• 1 teaspoon fennel seeds - whole.
• 1 teaspoon black peppercorns - whole.
• 1 teaspoon coriander seeds - whole.
• 4-5 curry leaves - fresh if possible.
• ½ teaspoon turmeric powder - for color.
• 1 teaspoon red chili powder - or to taste.
• 1 ½ teaspoon salt - adjust to taste.
• 1 cup water - for simmering.
• 1 tablespoon lemon juice - added at the end.

Instructions

1. Dry-roast fennel, peppercorns, coriander seeds, and dried red chilies in a skillet over medium heat for 2-3 minutes until fragrant, then cool and grind with coconut and soaked poppy seeds into a coarse paste using 2-3 tablespoon water.
2. Heat oil in a large pan over medium-high; sauté sliced onions for 8-10 minutes until deep golden, then add ginger-garlic paste and cook 1-2 minutes until aromatic.
3. Add chopped tomatoes, turmeric, red chili powder, and salt; cook 5-6 minutes until tomatoes break down and oil starts to separate.
4. Stir in the ground spice-coconut paste and cook 2-3 minutes, then add chicken pieces and toss to coat evenly.
5. Pour in 1 cup water, bring to a simmer, cover, and cook 20-25 minutes until chicken is tender and sauce thickens; remove lid for the last 5 minutes if the sauce needs reducing.
6. Finish with curry leaves and lemon juice, stir, and serve hot with steamed rice or flatbreads.

7. Kerala (Malabar) Chicken Curry

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This coastal-style chicken curry pairs creamy coconut milk with bright curry leaves and warm spices for a fragrant, slightly sweet sauce. It's straightforward to make on a weeknight and goes well with steamed rice or flatbreads.

Why This Recipe Works

This dish blends aromatic whole spices with coconut richness for balanced depth. It uses simple stovetop steps so you can time it with other dishes.

• Fragrant coconut-curry base - The coconut milk and curry leaves create a creamy, slightly sweet foundation that softens the spices and coats the chicken evenly.
• Layered spice cooking - Toasting and frying the spices and onions builds a deep, rounded flavor that makes the sauce complex without extra ingredients.
• Bone-in chicken for richness - Using bone-in pieces adds natural gelatin to the sauce for a fuller mouthfeel and better texture.
• Quick finish with acid - A splash of lime brightens the dish at the end and balances the coconut's creaminess for a lively final bite.

Ingredient Swap Ideas

Swaps help you adjust richness, spice level, or pantry limits while keeping the core profile intact. Use these when you need a lower-fat option, milder heat, or a pantry-friendly substitute.

• Coconut milk - Use light coconut milk or ½ cup blended cashews plus water for a lower-fat or nutty alternative that still gives creaminess.
• Bone-in chicken - Use boneless chicken thighs for faster cooking and easier eating; thighs stay moist and absorb the sauce well.
• Fresh curry leaves - Substitute 2 bay leaves plus a small pinch of fenugreek powder for a similar earthy aroma if curry leaves are unavailable.
• Green chilies - Use ½ teaspoon red chili flakes for a controlled heat level and easier portioning while retaining spicy notes.

Ingredients

• 1.5 lb bone-in chicken pieces - skin on or off as preferred; trimmed of excess fat.
• 1 large onion - thinly sliced.
• 3 cloves garlic - minced.
• 1 inch fresh ginger - grated.
• 2 green chilies - slit lengthwise.
• 2 medium tomatoes - chopped.
• ½ teaspoon turmeric powder - for color and warmth.
• 1 teaspoon red chili powder - adjust to taste.
• 1 tablespoon coriander powder - for earthy spice.
• ½ teaspoon garam masala - for finishing warmth.
• 1 can (14 oz) coconut milk - shaken before opening.
• 10-12 curry leaves - fresh if possible.
• 2 tablespoons neutral oil - such as vegetable or sunflower.
• Salt - to taste.
• 1 cup water - for simmering.
• 1 lime - juiced.
• 2 tablespoons cilantro - chopped for garnish.

Instructions

1. Marinate the chicken with turmeric, half the red chili powder, and a little salt for 15 minutes.
2. Heat oil in a heavy pan over medium heat and add curry leaves and sliced onion; sauté until the onion is golden brown, about 10-12 minutes.
3. Add garlic, ginger, and green chilies and cook 1-2 minutes until aromatic; stir in tomatoes, coriander powder, and remaining chili powder and cook until oil separates, about 5-7 minutes.
4. Add the marinated chicken and 1 cup water, bring to a simmer, cover, and cook 20-25 minutes until the chicken is tender and cooked through.
5. Stir in coconut milk and garam masala, simmer 4-5 minutes more to meld flavors, then finish with lime juice and chopped cilantro before serving.

8. Goan Chicken Curry

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This Goan-style curry pairs tangy vinegar and warm roasted spices with creamy coconut for a lively coastal flavor. It's straightforward to make and works well for family dinners or a weekend meal with rice or flatbread.

The sauce stays bright and mildly spicy, and the chicken becomes tender from gentle simmering.

Why This Recipe Works

• Roasted spice-coconut masala - Toasting the whole spices and grinding them with coconut gives a deep, layered base for the curry.
• Tangy vinegar finish - A small splash of vinegar cuts through the richness and lifts the overall flavor.
• Creamy coconut base - Coconut milk gives a silky sauce that clings to each piece of chicken.
• Bone-in chicken for richness - Cooking on the bone adds natural flavor and keeps the meat moist.

Ingredient Swap Ideas

Swapping a few items lets you adapt heat, richness, or what you already have on hand.

• Coconut milk - Use light coconut milk or half coconut milk and half unsalted chicken stock for a lighter sauce without losing creaminess.
• Bone-in chicken thighs - Swap for boneless thighs or chicken breasts; reduce simmer time by 5-8 minutes for boneless pieces.
• Dried red chilies - Use 1-2 teaspoon Kashmiri chili powder for color and milder heat if you prefer fewer whole chilies.
• White vinegar - Substitute apple cider vinegar for a fruitier tang that still balances the coconut.

Ingredients

• 1.5 lb bone-in chicken thighs - cut into 2-inch pieces.
• 1 cup grated fresh coconut - or unsweetened desiccated coconut rehydrated.
• ¼ cup coriander seeds - toasted lightly.
• 1 tablespoon cumin seeds - toasted.
• 8 whole dried red chilies - seeded for less heat if desired.
• 1 teaspoon black peppercorns - whole.
• 4 cloves garlic - peeled and roughly chopped.
• 1 inch ginger - peeled and sliced.
• 1 medium onion - roughly chopped.
• 2 green chiles - slit lengthwise.
• 1 tablespoon vegetable oil - or coconut oil.
• 1 teaspoon mustard seeds - for tempering.
• ½ teaspoon turmeric powder - for color.
• 1 ½ teaspoon salt - adjust to taste.
• 1 ½ cups water - for grinding and simmering.
• 1 cup canned coconut milk - full-fat for richness.
• 2 tablespoon white vinegar - or coconut vinegar.
• 8-10 curry leaves - optional; add aromatic depth.
• 2 tablespoon chopped cilantro - for garnish.

Instructions

1. Toast the coriander, cumin, peppercorns, and dried chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes, then cool.
2. Grind the toasted spices with the grated coconut, garlic, ginger, ½ cup water, and 1 tablespoon vinegar to a smooth paste using a blender or mortar.
3. Heat the oil in a large skillet over medium heat, add mustard seeds and curry leaves, and cook until the seeds pop, about 30 seconds; add the onion and sauté until soft and translucent, 6-8 minutes.
4. Add the chicken, turmeric, salt, and green chiles, and brown the pieces lightly for 3-4 minutes.
5. Stir in the spice-coconut paste and 1 cup water, bring to a gentle simmer, then cover and cook 20 minutes until the chicken is nearly tender.
6. Add the coconut milk and remaining 1 tablespoon vinegar, simmer uncovered 5-8 minutes until the sauce thickens and the chicken is cooked through; adjust salt, garnish with cilantro, and serve warm.

9. Chicken Rogan Josh

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This aromatic Kashmiri-style curry layers warm spices with creamy yogurt for a rich, red-hued sauce. It's comforting and bold, ideal for a weekend dinner or when you want a show-stopping family meal served with rice or flatbread.

Why This Recipe Works

This version balances bright red color with mellow, aromatic spices for an approachable home-cook method. The sauce simmers slowly so the chicken stays tender and the flavors deepen.

• Kashmiri red color and mild heat - Uses Kashmiri chili powder for bright color without overpowering spice.
• Yogurt-based silkiness - Whisked yogurt creates a smooth, tangy sauce that softens during cooking.
• Whole-spice aromatics - Cardamom, cinnamon, and cloves infuse a warm perfume into the gravy.
• One-pot simmer finish - Simmering the chicken in the sauce concentrates flavor and keeps the meat moist.

Ingredient Swap Ideas

Swaps help you adapt to what's in your pantry or meet dietary needs while keeping the essence of the dish. Choose swaps that maintain the yogurt base or the warm spice profile.

• Chicken thighs - Swap for bone-in lamb pieces for a more traditional, richer version; adjust simmer time to 35-40 minutes for tenderness.
• Plain yogurt - Swap for full-fat Greek yogurt for a thicker sauce and tangier finish; whisk to avoid curdling.
• Kashmiri red chili powder - Swap for mild paprika plus a pinch of cayenne to mimic color and lift heat.
• Vegetable oil - Swap for ghee for a nuttier flavor that goes with the whole spices.

Ingredients

• 2 lbs bone-in chicken thighs - skin removed and cut into large pieces.
• 1 ½ cups plain yogurt - whisked smooth.
• 2 tablespoons vegetable oil - or ghee.
• 2 medium onions - finely sliced.
• 1 tablespoon ginger paste - or grated ginger.
• 1 tablespoon garlic paste - or minced garlic.
• 2 teaspoons Kashmiri red chili powder - for color and mild heat.
• 1 teaspoon ground coriander - for warm citrusy notes.
• ½ teaspoon ground cumin - for earthiness.
• ½ teaspoon turmeric powder - for color and subtle bitterness.
• ½ teaspoon garam masala - added at the end.
• 4 green cardamom pods - lightly crushed.
• 1 small cinnamon stick - about 1 inch.
• 3 whole cloves - for aroma.
• 1 bay leaf - for background depth.
• 1 cup water - for simmering.
• 1 ½ teaspoons kosher salt - adjust to taste.
• 1 tablespoon tomato paste - optional for mild acidity and color.
• Fresh cilantro - chopped, for garnish.

Instructions

1. Marinate the chicken by tossing it with yogurt, 1 teaspoon salt, Kashmiri chili, ground coriander, ground cumin, and turmeric; refrigerate 30-60 minutes.
2. Heat oil in a large heavy pan over medium heat and add cardamom, cinnamon, cloves, and bay leaf; sauté 30 seconds until fragrant.
3. Add sliced onions and cook, stirring occasionally, until deep golden brown, 8-10 minutes.
4. Stir in ginger and garlic and cook 1 minute, then add the marinated chicken and tomato paste; cook 5-7 minutes until the chicken starts to brown.
5. Pour in 1 cup water, bring to a simmer, cover, reduce heat to low, and cook 25-30 minutes until chicken is tender and sauce thickens.
6. Stir in garam masala, check seasoning, simmer 1-2 minutes, then remove from heat and garnish with chopped cilantro before serving.

10. Chicken Vindaloo

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This tangy, spicy curry balances sharp vinegar with warm, toasted spices for a bold but controllable heat level. The marinade builds flavor quickly, and the sauce simmers to a glossy, slightly thick finish that pairs well with rice or flatbreads.

It works for a weeknight meal when you want something bright and filling.

Why This Recipe Works

This method layers flavor through a concentrated paste and a short, effective simmer. It keeps the meat tender while delivering clear vinegar and spice notes.

• Vinegar-forward marinade - The vinegar soaks into the chicken for bright acidity that defines the dish.
• Garlic-ginger paste base - Fresh aromatics create a savory backbone that softens during cooking.
• Toasted warm spices - Ground coriander and cumin provide a rounded, earthy warmth that balances the heat.
• Short simmer finish - A quick simmer concentrates the sauce without drying the chicken.

Ingredient Swap Ideas

Small swaps help you adapt to pantry staples or dietary needs while preserving the vindaloo profile. Use these swaps to change heat, acidity, or protein without changing the technique.

• Chicken thighs - Swap with boneless chicken breast for a leaner result; reduce simmer time by 5 minutes to avoid overcooking.
• White vinegar - Use apple cider vinegar for a fruitier acidity that still brightens the sauce.
• Kashmiri/mild red chili powder - Replace with ½ teaspoon cayenne plus 1 teaspoon smoked paprika to control heat and add color.
• Brown sugar - Swap with honey or jaggery for a less refined sweetness that still tempers the vinegar.

Ingredients

• 2 lbs boneless skinless chicken thighs - cut into 1-inch pieces.
• 1 large onion - finely chopped.
• 6 cloves garlic - peeled.
• 2-inch piece ginger - peeled and chopped.
• 4 tablespoon white vinegar - for marinade and sauce.
• 3 tablespoon vegetable oil - for cooking.
• 2 tablespoon ground coriander -.
• 1 tablespoon ground cumin -.
• 2 teaspoon red chili powder - adjust for heat.
• 1 teaspoon turmeric -.
• 1 teaspoon mustard seeds -.
• ½ teaspoon ground cinnamon -.
• ¼ teaspoon ground cloves -.
• 1 teaspoon salt - or to taste.
• 1 tablespoon brown sugar -.
• 2 tablespoon tomato paste - for body.
• 1 cup water - for simmering.

Instructions

1. Blend garlic, ginger, vinegar, ground coriander, ground cumin, red chili powder, turmeric, mustard seeds, cinnamon, cloves, brown sugar, tomato paste, and salt into a smooth paste using 2 tablespoons of water.
2. Toss the chicken with the paste and marinate in the fridge for at least 30 minutes or up to 4 hours.
3. Heat oil in a large skillet over medium heat and sauté the chopped onion until golden brown, about 6-8 minutes.
4. Add the marinated chicken and sear, stirring occasionally, until pieces are lightly browned, about 5-7 minutes.
5. Pour in 1 cup water, bring to a gentle simmer, cover, and cook until the chicken is tender and the sauce thickens, 18-22 minutes; adjust salt and a splash of vinegar or a pinch of sugar to taste before serving.

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11. Bengali Mustard Chicken (Shorshe Murg)

This bright, mustard-forward chicken delivers a sharp, savory sauce with a gentle heat and a hint of sweetness. We can make it on a weeknight and serve it with steamed rice or plain flatbreads for a satisfying meal.

Why This Recipe Works

This dish highlights bold mustard flavor without overwhelming the chicken. The cooking method keeps the meat tender while the sauce stays silky.

• Mustard-forward gravy - Ground mustard seeds and a touch of poppy seeds make a tangy, slightly bitter sauce that clings to each piece of chicken.
• Short marination - A quick turmeric-and-salt soak improves texture and allows the mustard flavor to penetrate.
• Hot-shallow frying - Browning the chicken in hot oil builds a savory crust and seals juices for moist meat.
• One-pot finish - Simmering the chicken with the mustard paste and water creates a saucy dish with minimal cleanup.

Ingredient Swap Ideas

Swaps help adjust heat, texture, or pantry constraints without changing the method. Choose substitutions that preserve the mustard-forward profile.

• Mustard seeds - Use 2 tablespoons prepared mustard paste thinned with 1-2 tablespoons water if you don't want to grind seeds, as it keeps the same pungency.
• Mustard oil - Swap with neutral vegetable oil plus 1 teaspoon mustard or Dijon if mustard oil is unavailable, to retain an oily mouthfeel and mustard flavor.
• Poppy seeds - Replace with 1 tablespoon toasted sesame seeds for a similar texture and nutty background if poppy seeds are hard to find.
• Bone-in chicken thighs - Use boneless thighs or breasts for quicker cooking, noting thighs stay juicier and better absorb the sauce.

Ingredients

• 1 ½ pounds chicken thighs - bone-in or boneless, cut into large pieces.
• 3 tablespoons yellow mustard seeds - for grinding into paste.
• 1 tablespoon black mustard seeds - for extra heat and depth.
• 1 tablespoon poppy seeds - soaked 10 minutes; optional.
• 2 tablespoons mustard oil - or vegetable oil if preferred.
• 1 medium onion - thinly sliced.
• 1 tablespoon ginger paste - or grated fresh ginger.
• 1 tablespoon garlic paste - or minced garlic.
• 2 teaspoons turmeric powder - for color.
• 3 green chilies - slit or chopped for heat control.
• 1 teaspoon sugar - to balance mustard bitterness.
• 1 cup water - to loosen the sauce.
• 1 ½ teaspoons salt - adjust to taste.
• 2 tablespoons chopped cilantro - for garnish.

Instructions

1. Grind the mustard seeds and soaked poppy seeds with one green chili and 2-3 tablespoons water to a smooth paste and set aside.
2. Toss the chicken with turmeric and 1 teaspoon salt and let rest 10-15 minutes.
3. Heat the mustard oil in a large skillet over medium-high heat until hot and shimmering, then fry the sliced onion until golden, about 6-8 minutes.
4. Add ginger and garlic and cook 30 seconds, then add the chicken and brown 4-6 minutes per side until sealed.
5. Stir in the mustard-poppy paste, remaining green chilies, sugar, remaining salt, and 1 cup water; bring to a simmer and cook 10-12 minutes until chicken reaches 165°F and sauce thickens slightly.
6. Taste and adjust seasoning, garnish with chopped cilantro, and serve with steamed rice or flatbreads.

12. Chicken Saag (Murgh Saag)

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This spinach-and-chicken curry brings leafy greens into a gently spiced, silky sauce that clings to tender pieces of chicken. It's straightforward to make and works well for a weeknight dinner served with rice or flatbreads.

Why This Recipe Works

This dish balances savory spices with mild, earthy greens. It finishes bright with lemon and cilantro for clarity.

• Silky spinach base - The greens break down into a smooth, earthy sauce that coats the chicken evenly.
• Tender marinated chicken - A brief yogurt rub keeps the meat moist and helps spices penetrate the pieces.
• Toasted cumin aroma - Whole cumin seeds and ground spices get toasted early to release warm, nutty notes.
• Quick simmer finish - A short simmer after adding spinach preserves color and yields a fresh-tasting curry.

Ingredient Swap Ideas

Swaps let you adjust for pantry items, dietary needs, or stronger flavors without changing the method. Use these to keep the same texture and cooking times.

• Spinach - Substitute 1 lb mustard greens or 1 lb frozen chopped spinach (thawed and squeezed) for a sharper, slightly bitter profile.
• Chicken thighs - Swap for 1 ½ lb boneless chicken breasts if you prefer leaner meat; reduce simmer time by a few minutes to avoid drying.
• Plain yogurt - Use ⅓ cup coconut milk for a dairy-free option that still adds creaminess.
• Fresh tomatoes - Replace with 1 cup canned tomato puree if tomatoes are out of season for an even sauce consistency.

Ingredients

• 1 ½ lb boneless, skinless chicken thighs - cut into 1-inch pieces.
• 1 lb fresh spinach - washed and rough-chopped.
• 1 large onion - finely chopped.
• 4 cloves garlic - minced.
• 1 tablespoon fresh ginger - grated.
• 2 medium tomatoes - pureed or finely chopped.
• 1 green chili - finely chopped; optional.
• ½ cup plain yogurt - whisked.
• 2 tablespoon vegetable oil - or ghee.
• 1 teaspoon cumin seeds - whole.
• 1 teaspoon ground coriander -.
• ½ teaspoon turmeric -.
• ½ teaspoon red chili powder - adjust to taste.
• 1 teaspoon garam masala -.
• Salt - to taste.
• ¼ cup water - or as needed.
• Juice of ½ lemon - for finishing.
• 2 tablespoon fresh cilantro - chopped for garnish.

Instructions

1. Marinate the chicken with yogurt, ¼ teaspoon turmeric, and a pinch of salt for 10-15 minutes while you prep other ingredients.
2. Heat oil in a large skillet over medium heat and toast cumin seeds until fragrant, about 30 seconds.
3. Add chopped onion and sauté until golden, about 6-8 minutes, then stir in garlic, ginger, and green chili and cook 1 minute.
4. Add tomatoes, ground coriander, remaining turmeric, and red chili powder; simmer until oil separates from the sauce, 5-6 minutes.
5. Add the marinated chicken and ¼ cup water, cover, and simmer 8-10 minutes until chicken is cooked through.
6. Stir in chopped spinach, cook until wilted and incorporated, 4-6 minutes, then finish with garam masala, lemon juice, and cilantro before serving.

13. Chicken Do Pyaza

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This onion-forward curry pairs soft, caramelized onions with large sautéed onion chunks for contrast in texture and natural sweetness. It's comforting, savory, and works well served over steamed rice or with warm flatbreads for a weeknight meal.

Why This Recipe Works

This version highlights onions in two ways for both body and bite. The method keeps the chicken juicy while the sauce develops a rich, slightly tangy finish.

• Double-onion texture - Thin, slow-cooked onions create a silky base while large sautéed wedges add chew and sweet caramelized notes.
• Bone-in chicken richness - Using bone-in pieces improves the sauce and keeps the meat moist during simmering.
• Yogurt-based tang - A touch of plain yogurt tenderizes the chicken and lends gentle acidity that balances the onions.
• Simple stovetop method - Everything cooks in a single heavy pan for straightforward timing and easy cleanup.

Ingredient Swap Ideas

Swaps let you adapt for diet, time, or what's in your pantry without changing the method. Choose the option that best fits your needs and follow the same cooking steps.

• Bone-in chicken - Use boneless chicken thighs (same weight) and reduce simmer time by 5-8 minutes because they cook faster.
• Yellow onions - Substitute red onions for a sharper, slightly sweeter finish and a deeper color after cooking.
• Plain yogurt - Use full-fat coconut milk for a dairy-free option; expect a creamier, slightly sweeter sauce.
• Vegetable oil - Use ghee for a richer, nutty aroma and buttery mouthfeel.

Ingredients

• 2 lb bone-in chicken thighs and drumsticks - skin removed if preferred and patted dry.
• 3 large yellow onions - divided; 2 thinly sliced and 1 cut into large wedges.
• 3 tablespoon vegetable oil - plus 1 tablespoon more for sautéing wedges if needed.
• 1 tablespoon ginger-garlic paste - or finely minced ginger and garlic combined.
• 1 medium tomato - finely chopped.
• ½ cup plain yogurt - whisked until smooth.
• 1 teaspoon cumin seeds - whole.
• 1 teaspoon ground coriander - for warm, citrusy notes.
• ½ teaspoon turmeric - for color and earthiness.
• 1 teaspoon red chili powder - adjust to taste.
• 1 teaspoon garam masala - added near the end.
• 1 ½ teaspoon salt - adjust to taste.
• ½ cup water - for simmering the sauce.
• 2 tablespoon chopped cilantro - for garnish.
• Juice of ½ lemon - for finishing brightness.

Instructions

1. Marinate the chicken with yogurt, half the ginger-garlic paste, half the ground coriander, half the chili powder, half the turmeric, and 1 teaspoon salt; refrigerate 20-30 minutes.
2. Heat 2 tablespoon oil in a large heavy skillet over medium heat, add cumin seeds until they sputter, then add the thinly sliced onions and sauté 8-10 minutes until deep golden and soft.
3. Add the remaining ginger-garlic paste and chopped tomato to the skillet and cook 3-4 minutes until the tomato softens, then add the marinated chicken and brown 4-5 minutes per side.
4. Pour in ½ cup water, cover, and simmer gently 20-25 minutes until the chicken reaches 165°F and the sauce thickens.
5. While the chicken simmers, heat 1 tablespoon oil in a small pan and sauté the large onion wedges 6-8 minutes until edges are browned and centers are tender, then set aside.
6. Stir garam masala and lemon juice into the simmered curry, return the sautéed onion wedges to the pan, cook 1-2 minutes to warm through, garnish with cilantro, and serve.

14. Chicken Dhansak

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This Parsi-inspired dish combines tender chicken with soft lentils in a sweet-tangy spiced sauce. The mix of tamarind and jaggery gives the curry a bright, comforting finish that pairs well with steamed basmati rice or warm flatbread.

Why This Recipe Works

This version gives a balanced sweet-and-sour sauce with a filling lentil body. You get a one-pot feel that still develops deep flavor.

• Sweet-sour dhansak sauce - Tangy tamarind and jaggery create the characteristic balance that brightens the lentils and chicken.
• Soft mixed lentils - Cooked until breaking down, they thicken the sauce and add protein and texture.
• Tender thigh pieces - Boneless chicken thighs stay juicy during the simmer and absorb the spiced sauce.
• Squash adds natural sweetness - Pumpkin or butternut soaks up spices and rounds the dish without extra steps.

Ingredient Swap Ideas

Swaps help you adapt to pantry limits or dietary preferences without changing the method.

• Boneless chicken thighs - Swap with bone-in thighs or drumsticks for richer flavor and slightly longer simmer time.
• Mixed dried lentils - Use two 15-ounce cans of cooked lentils (drained) to cut cooking time and skip the initial simmer.
• Pumpkin or butternut squash - Substitute peeled sweet potato for a similar texture and gentle sweetness.
• Tamarind paste - Replace with 1 tablespoon lemon juice plus ½ teaspoon brown sugar to recreate bright, tangy notes.

Ingredients

• 1 lb boneless skinless chicken thighs - cut into 1-inch pieces.
• 1 cup mixed lentils - rinsed (split red and yellow or toor/masoor mix).
• 1 cup diced pumpkin or butternut squash - about ½-inch cubes.
• 1 cup crushed tomatoes - canned.
• 1 medium onion - finely chopped.
• 3 cloves garlic - minced.
• 1 tablespoon fresh ginger - grated.
• 2 tablespoon vegetable oil - for sautéing.
• 1 teaspoon ground cumin -.
• 1 teaspoon ground coriander -.
• ½ teaspoon ground turmeric -.
• ½ teaspoon red chili powder - or cayenne, to taste.
• 1 teaspoon garam masala -.
• 1 tablespoon tamarind paste -.
• 2 tablespoon jaggery or brown sugar - grated or packed.
• 3 cups water or low-sodium chicken stock - divided if needed.
• 1 teaspoon salt - adjust to taste.
• 2 tablespoon chopped fresh cilantro - for garnish.

Instructions

1. Rinse the lentils and place them in a saucepan with 2 cups water; bring to a boil, reduce heat, and simmer 20-25 minutes until very soft and starting to break apart, then drain and reserve liquid if any.
2. Heat oil in a large pot over medium heat and sauté the onion 6-8 minutes until golden, then add garlic and ginger and cook 1 minute until fragrant.
3. Add the ground cumin, coriander, turmeric, and chili powder and toast 30 seconds, then add the chicken and brown 4-5 minutes on all sides.
4. Stir in the pumpkin, crushed tomatoes, cooked lentils, tamarind paste, jaggery, 1 cup stock (add more as needed), and salt; bring to a simmer, cover partially, and cook 15-20 minutes until chicken and squash are tender and sauce has thickened.
5. Taste and adjust with a bit more tamarind or jaggery for balance, simmer 2 minutes more, then remove from heat, stir in cilantro, and rest 5 minutes before serving with rice or flatbread.

15. Methi Chicken (Murgh Methi)

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A homestyle fenugreek-scented chicken with bright tomato and yogurt notes that balances a mild bittersweet edge from the leaves. It's straightforward to make on a weeknight and pairs well with steamed rice or rotis.

Why This Recipe Works

This dish layers fresh and dried fenugreek for its signature aroma while keeping the chicken tender. The tomato-yogurt base creates a glossy sauce that clings to each piece.

• Fenugreek-forward aroma - Fresh and dried fenugreek combine to give the dish its characteristic bittersweet scent.
• Yogurt-tenderized chicken - A short yogurt marinade softens the meat and adds gentle tang.
• Tomato-reduced gravy - Simmering the tomato base until it thickens gives a rich sauce that coats the chicken.
• Late fenugreek finish - Adding fresh leaves at the end preserves bright aroma without overpowering the sauce.

Ingredient Swap Ideas

Simple swaps help adapt the dish for availability or dietary needs while keeping the fenugreek profile intact. Use these to keep cooking flexible without changing the method.

• Fresh fenugreek - Use 1 tablespoon dried kasuri methi rehydrated in 1-2 tablespoon warm water if fresh leaves are unavailable; it preserves the signature aroma.
• Bone-in chicken thighs - Swap with 1.5 lb boneless thighs or breasts; reduce simmer time by 5-7 minutes for faster cooking.
• Plain yogurt - Replace with ½ cup coconut yogurt or ½ cup full-fat coconut milk for a dairy-free version that still adds creaminess.
• Vegetable oil - Substitute with 2 tablespoon ghee or unsalted butter for a richer finish that goes with the spices.

Ingredients

• 1.5 lb chicken thighs - bone-in, cut into 2-inch pieces.
• 2 tablespoon vegetable oil - for frying.
• 1 large yellow onion - finely chopped.
• 1 tablespoon ginger-garlic paste - or equal grated fresh.
• 2 medium tomatoes - pureed or finely chopped (about 1 cup).
• ½ cup plain yogurt - whisked smooth.
• 2 cups fresh fenugreek leaves - washed and roughly chopped.
• 1 tablespoon dried fenugreek (kasuri methi) - crushed.
• 1 teaspoon turmeric powder -.
• 1 teaspoon red chili powder - adjust to taste.
• 1 tablespoon coriander powder -.
• ½ teaspoon cumin powder -.
• 1 teaspoon garam masala -.
• ½ cup water - for simmering.
• 1 to 1 ½ teaspoon salt - adjust to taste.

Instructions

1. Marinate the chicken by mixing it with yogurt, ½ teaspoon salt, and ½ teaspoon turmeric; rest for 15 minutes.
2. Heat oil in a large skillet over medium heat and sauté the chopped onion until soft and golden, about 8-10 minutes.
3. Add ginger-garlic paste and cook 1 minute, then stir in tomatoes, red chili powder, coriander, cumin, remaining turmeric, and the remaining salt; cook until the oil separates, about 6-8 minutes.
4. Add the marinated chicken and sear, stirring occasionally, until pieces brown slightly, about 6-8 minutes.
5. Pour in ½ cup water, cover, and simmer on low until the chicken is cooked through and tender, 15-20 minutes.
6. Stir in fresh fenugreek leaves and crushed kasuri methi, sprinkle garam masala, simmer 2-3 minutes, check seasoning, and serve hot with steamed rice or rotis.

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