Marwari Chicken Curry
A rustic, yogurt-based chicken curry from the Marwar region of Rajasthan. Bone-in chicken is slow-cooked in a thick, aromatic gravy of onions, garlic, and whole spices, finished with a smoky tempering of ghee and red chilies. The minimal use of water and rich yogurt base creates an intensely flavorful, hearty dish perfect with bajra roti or steamed rice.
For 4 servings
- prep · ~15 min
Marinate the chicken.
In a large bowl, combine chicken pieces with whisked yogurt, half the red chili powder, and turmeric powder. Mix well, cover, and set aside for 15 minutes while you prepare the other ingredients.
- saute · ~1 min
Bloom the whole spices.
1.Heat 3 tbsp ghee in a heavy-bottomed pan over medium heat.2.Add bay leaves, cinnamon stick, black cardamom, green cardamom, cloves, black peppercorns, and cumin seeds.3.Let the spices sizzle and release their aroma (30-45 sec).TIPDon't let the spices burn — medium heat is key to blooming them without bitterness. - saute · ~16 min
Cook the onion-garlic base.
1.Add chopped onions to the pan and sauté until deep golden brown (8-10 min).2.Add chopped ginger and garlic; cook until raw smell disappears (1-2 min).3.Add chopped tomatoes and green chilies; cook until tomatoes soften and ghee separates (5-6 min).TIPPatience with the onions — the deep golden color is what gives this curry its signature rich hue. - saute · ~2 min
Cook the spice powders.
1.Lower the heat and add coriander powder, remaining red chili powder, and salt.2.Stir continuously and sauté for 1 minute until the spices smell fragrant.3.Add 2 tbsp of water to prevent the spices from burning; mix well. - saute · ~6 min
Sear the marinated chicken.
1.Add the marinated chicken along with all the yogurt marinade to the pan.2.Increase heat to medium-high and sear the chicken pieces, turning occasionally.3.Cook for 5-6 minutes until the chicken is lightly browned on all sides and the yogurt starts to cling to the pieces. - simmer · ~30 min
Simmer the curry.
1.Add ½ cup water to the pan and stir gently to combine.2.Cover with a tight-fitting lid and reduce heat to low.3.Simmer for 25-30 minutes, stirring once halfway, until the chicken is tender and the gravy is thick.TIPThe gravy should be thick and cling to the chicken — if it's too thin, simmer uncovered for a few extra minutes. - temper · ~1 min
Make the final tempering.
1.In a small pan, heat 1 tbsp ghee over medium heat.2.Add dried red chilies and let them darken slightly (15-20 sec).3.Pour this hot tempering directly over the simmered curry. - garnish · ~5 min
Finish and garnish.
Sprinkle garam masala powder on top. Gently mix it in. Garnish with chopped coriander leaves. Cover and let rest for 5 minutes before serving.
- serve
Serve hot with bajra roti or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan or kadai to prevent the yogurt from curdling during cooking.
- 2Whisk the yogurt until completely smooth before marinating to ensure a silky gravy.
- 3Do not skip the resting time after the final tempering; it lets the smoky flavor infuse deeply.
- 4If the gravy splits, stir in a spoonful of warm cream or yogurt to bring it back together.
- 5For a thicker gravy, mash a few pieces of cooked chicken and stir them back into the curry.
- 6Make ahead: This curry tastes even better the next day—store in the fridge and reheat gently.
Adapt it for your goals.
Dairy-free
Replace yogurt with thick coconut milk or cashew paste (soaked and blended). Use oil instead of ghee. The curry will be milder but still rich and creamy.
extra spicyExtra-spicy
Add 2-3 additional slit green chilies and a teaspoon of kashmiri red chili powder for deep color with extra heat. Perfect for heat lovers.
vegetarianVegetarian
Substitute chicken with 400g of paneer (cubed and pan-fried) or mixed vegetables like cauliflower and potatoes. Reduce simmer time to 15 minutes.
low fatLow-fat
Use skinless, boneless chicken thighs, replace ghee with 2 tablespoons of oil, and use low-fat yogurt. The gravy will be lighter but still flavorful.
Why this is on our healthy list.
Rich in Protein from Chicken
Bone-in chicken provides high-quality animal protein essential for muscle repair and satiety.
Gut-Healthy Yogurt
Yogurt adds probiotics and calcium, supporting digestion and bone health when consumed fresh.
Anti-Inflammatory Spices
Turmeric, ginger, and black pepper contain curcumin and gingerol, known for their anti-inflammatory properties.
Low Added Water
This dish uses minimal water, concentrating nutrients from the vegetables and spices without diluting flavor.
Frequently asked questions
Yes, but reduce simmering time to 15-20 minutes since boneless chicken cooks faster. Bone-in adds more flavor to the gravy.
