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Tender chicken pieces simmered in a fragrant, savory onion-tomato gravy. This classic North Indian dish is spiced to perfection and makes a comforting meal with rice or naan, ready in under an hour.
For 4 servings
Marinate the chicken
Build the aromatic base
Prepare the gravy
Tender chicken pieces simmered in a fragrant, savory onion-tomato gravy. This classic North Indian dish is spiced to perfection and makes a comforting meal with rice or naan, ready in under an hour.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 345.08 calories per serving with 26.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the chicken
Simmer and finish
Reduce the oil to 2 tbsp and use boneless, skinless chicken breast. Add 1 cup of chopped spinach in the last 5 minutes of cooking for extra nutrients.
Replace chicken with 400g of firm tofu or chickpeas. Use a plant-based yogurt for the marinade and coconut oil instead of other oils.
Substitute the yogurt in the marinade with 2 tbsp of lemon juice and 1 tbsp of water to keep the chicken tender.
Use boneless chicken pieces as they cook faster. You can also use a store-bought ginger-garlic paste to save on prep time.
Chicken is an excellent source of lean protein, which is essential for muscle growth, repair, and overall body function.
The use of fresh tomatoes provides lycopene, while spices like turmeric offer curcumin, both powerful antioxidants that help fight free radicals.
Ingredients like ginger, garlic, and various spices have natural anti-inflammatory and antibacterial properties that can help support a healthy immune system.
Yes, homemade chicken curry can be very healthy. It's a great source of lean protein from chicken. The spices like turmeric and ginger have anti-inflammatory properties. Controlling the amount of oil and salt makes it a nutritious meal.
One serving (1 katori) of this chicken curry contains approximately 280-320 calories, depending on the cut of chicken used. The calories come from the chicken, oil, and aromatics.
Absolutely! You can use 500g of boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces. Reduce the simmering time to 12-15 minutes as boneless chicken cooks faster.
Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months.
To reduce the heat, you can stir in a few tablespoons of yogurt, coconut milk, or a little sugar at the end of cooking. Serving it with plain yogurt on the side also helps.
This recipe goes great with these complete meals
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