Mild Chicken Curry

Name: Mild Chicken Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken (bone-in, curry-cut pieces, skinless); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, roughly chopped); 0.5 cup yogurt (thick, whisked until smooth); 2 tsp ginger-garlic paste; 1 pcs green chili (slit lengthwise); 2 tbsp oil; 1 pinch turmeric powder; 1 pinch red chili powder (Kashmiri chili for mild heat and color); 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender pieces of chicken simmered in a lightly spiced, creamy onion-tomato gravy. A gentle introduction to Indian curries, this everyday dish is comforting, mildly spiced, and perfect for family meals. Pairs beautifully with steamed rice or warm rotis.

PREP

15m

COOK

35m

SERVES

1 KATORI

310 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Marinate the chicken.
In a bowl, mix the chicken pieces with yogurt, a pinch of turmeric powder, and a pinch of salt. Set aside to marinate for 15 minutes while you prep the other ingredients.
fry · ~12 min
Fry the onions until golden.
1.Heat oil in a pressure cooker over medium heat until shimmering.
2.Add sliced onions and sauté, stirring occasionally, until they turn deep golden brown (10-12 min).
3.Sprinkle a pinch of salt to help the onions release moisture and brown faster.
TIPGo slow and patient with the onions — their deep color builds the curry’s body and sweetness.
saute · ~2 min
Add ginger-garlic paste and spices.
1.Add ginger-garlic paste and slit green chili to the onions; sauté until the raw smell disappears (1 min).
2.Add turmeric powder, red chili powder, and coriander powder; stir for 30 seconds to bloom the spices.
TIPKeep the heat low when adding dry spices so they don’t burn and turn bitter.
saute · ~7 min
Cook the tomatoes.
1.Add the chopped tomatoes to the pot and stir well.
2.Cover and cook on medium heat until the tomatoes turn soft and mushy (4-5 min).
3.Uncover and sauté until the mixture releases oil from the sides (2-3 min).
saute · ~4 min
Brown the marinated chicken.
1.Add the marinated chicken pieces to the masala base, discarding any leftover marinade.
2.Sauté the chicken on high heat for 3-4 minutes, turning the pieces until they sear lightly on all sides.
TIPDon’t skip the sear — locking the juices in now keeps the chicken tender later.
pressure cook · ~10 min
Pressure cook until tender.
1.Add 0.5 cup of water and the remaining salt to the cooker. Stir well.
2.Close the lid and cook on medium heat for 2 whistles, then lower the heat and cook for another 5 minutes.
3.Turn off the heat and let the pressure release naturally.
TIPNatural pressure release keeps the chicken juicy; avoid forcing it with a quick release.
simmer · ~4 min
Simmer to adjust the gravy.
1.Open the cooker once pressure settles; check the consistency of the gravy.
2.If too thin, simmer uncovered for 3-4 minutes to thicken. If too thick, add a splash of warm water.
garnish · ~2 min
Finish with garam masala and fresh coriander.
Sprinkle garam masala and chopped coriander leaves over the curry. Stir gently, then switch off the heat. Let it rest for 2 minutes before serving.
TIPAdding garam masala at the very end preserves its aromatic punch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken for at least 15 minutes; the yogurt tenderizes the meat and adds subtle tang.
2
Sauté the onions until deep golden brown — this builds the curry's sweetness and rich color.
3
Bloom the ground spices in the hot oil for 30 seconds to unlock their full aroma and flavor.
4
Sear the marinated chicken on high heat for 3-4 minutes to lock in juices and improve texture.
5
Let the pressure release naturally after cooking — this keeps the chicken tender and moist.
6
Finish with garam masala off the heat to preserve its delicate, fragrant notes.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace yogurt with 1/4 cup of coconut milk or cashew cream for a lactose-free version that still adds creaminess and a subtle sweetness.

low oil

Low-oil

Reduce oil to 1 tablespoon and use a non-stick pan; the yogurt and water provide enough moisture to prevent sticking while keeping the dish lighter.

high protein

High-protein

Swap chicken for skinless chicken breast or firm tofu (pressed and cubed) for a leaner, higher-protein option that still absorbs the spices beautifully.

jain