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north indian chicken curry

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a curry dish from the northern region of India. Cuisine in the northern region tends to be on the mild side but still achieves a rich depth of flavor from the abundance of aromatic and bold spices that are used in most dishes. And this dish is characteristic of northern Indian cuisine. It's not particularly spicy, but those wishing more of a "heat kick" can increase the cayenne pepper or add another chile pepper (or two) to suit individual taste buds.

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For north indian chicken curry

  • 1 cup
    plain yogurt
  • 1 tsp
    cornstarch
  • 2 Tbsp
    peanut oil (use canola oil if you don't have peanut oil)
  • 1 lg
    onion, chopped
  • 1 Tbsp
    minced ginger
  • 2 Tbsp
    minced garlic
  • 1 or 2
    serrano (or other hot green chile), minced
  • 12
    boneless chicken thighs
  • 1
    bay leaf
  • 1 Tbsp
    ground coriander
  • 1 1/2 Tbsp
    ground cumin
  • 1 tsp
    turmeric
  • 1/2 tsp
    cayenne pepper
  • 1 (28oz) can
    diced tomatoes, with their juices
  • 3/4cup
    fresh coriander leaves (cilantro), chopped - divided
  • 2 tsp
    kosher salt
  • 1 1/2 tsp
    garam masala
  • TO SERVE (OPTIONAL)
  • cooked basmati rice
  • chapati or naan bread

How To Make north indian chicken curry

  • 1
    Mix yogurt with cornstarch; set aside.
  • 2
    Heat oil in a Dutch oven or large saucepan set over medium-high heat. Add onions and sauté for about 2 minutes, stirring frequently to ensure even cooking. Arrange onions in even layer in pan, and cook (without stirring) for 2 minutes or until the edges begin to brown slightly. Reduce heat to medium and cook, stirring constantly, for 10 minutes or until onions are caramelized but not burned.
  • 3
    Add ginger, garlic and chile(s) to the caramelized onions. Cover and cooking over medium heat for 2 minutes, stirring frequently. Add chicken thighs and cook for 5 minutes, stirring occasionally. Lower heat to medium-low and add bay leaf, coriander, cumin, turmeric and cayenne, and cook for 2 minutes longer, stirring frequently and scraping bottom of pan to release flavored bits.
  • 4
    Add tomatoes with their juice, yogurt mixture, 1/2 cup of the cilantro and salt. Stir well, the cover pan and bring mixture to a boil. Once it reaches a boil, lower heat and let simmer 25 to 30 minutes or until chicken is thoroughly cooked. Remove pan from heat, discard bay leaf, and season with more salt if needed.
  • 5
    To serve, stir garam marsala into the pan sauce. Serve over basmati rice, and garnish each serving with the remaining 1/4 cup cilantro, and serve immediately with chapattis or naan bread.
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