Rajasthani Chicken Curry
This homestyle Rajasthani chicken curry has a bold yogurt-spice gravy, plenty of warmth from whole spices, and tender chicken simmered until juicy. It is rich enough to feel special but still fits beautifully into a simple roti or rice meal.
For 4 servings
- prep · ~20 min
Marinate the chicken.
1.Place the chicken in a bowl with yogurt, turmeric powder, red chili powder, coriander powder, black pepper, and half the salt.2.Mix well so every piece is coated evenly.3.Set aside for 20 minutes while you prepare the rest of the ingredients.TIPWhisk the yogurt before mixing so it coats the chicken smoothly and does not split easily in the pan. - saute · ~12 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.2.Add bay leaf, cumin seeds, cloves, green cardamom, and cinnamon and cook until fragrant, about 30 seconds.3.Add the sliced onion and cook until golden brown, 8 to 10 minutes.4.Add green chili and ginger-garlic paste and cook for 1 minute.TIPKeep the heat medium once the onions start coloring so they brown evenly without burning. - saute · ~6 min
Cook the tomatoes.
Add the chopped tomato and cook until soft and pulpy, 5 to 6 minutes. Stir often and mash lightly with the spoon to help the masala come together.
- saute · ~8 min
Add the marinated chicken.
Add the marinated chicken along with all the yogurt mixture. Cook on medium heat for 6 to 8 minutes, stirring often, until the chicken changes color and the masala thickens slightly.
TIPStir steadily for the first few minutes so the yogurt cooks gently and stays smooth. - simmer · ~25 min
Simmer the curry.
1.Add water and the remaining salt, then mix well.2.Bring the curry to a gentle simmer.3.Cover and cook on low heat until the chicken is tender and fully cooked, 20 to 25 minutes.4.Stir once or twice during cooking so the gravy does not catch at the bottom.TIPBone-in chicken should cook until the juices run clear and the thickest part reaches 74°C or 165°F. - garnish · ~2 min
Finish with garam masala and cilantro.
Sprinkle in the garam masala and cilantro. Simmer uncovered for 2 minutes to bring the flavors together and adjust the gravy to your liking.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to a true golden brown, not just soft, or the gravy will taste flat and pale.
- 2Let the yogurt come closer to room temperature before adding the marinated chicken to reduce the chance of splitting.
- 3After adding the chicken, stir continuously for the first 2 to 3 minutes so the yogurt cooks into the masala smoothly.
- 4Keep the simmer gentle once water is added; a hard boil can toughen bone-in chicken and make the gravy greasy.
- 5If the curry looks too sharp or thin at the end, cook it uncovered for a few extra minutes until the oil lightly separates.
- 6This curry tastes even better after a short rest, so let it sit 10 minutes before serving with roti or steamed rice.
- 7Refrigerate leftovers once cooled and reheat on low heat, adding a splash of water if the yogurt-based gravy has thickened.
Adapt it for your goals.
Spicier
Increase the green chilies or red chili powder for a hotter Rajasthani-style curry with more punch.
low oilLow-oil
Use 1 tablespoon oil and cook the onions a bit longer with occasional splashes of water; good if you want a lighter everyday curry.
bonelessBoneless
Use boneless chicken thighs for quicker cooking and easier serving; reduce the simmer time so the pieces stay juicy.
dahi forwardDahi-forward
Add a little extra whisked yogurt and simmer gently for a tangier, creamier gravy that pairs especially well with bajra roti.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this curry filling and satisfying, helping turn it into a substantial meal with roti or rice.
Contains Warming Spices
Cumin, cloves, cardamom, cinnamon, ginger, and garlic add aroma and depth while contributing plant compounds from whole and ground spices.
Balanced With Yogurt
Yogurt adds body and tang to the gravy without relying on cream, giving the curry richness with a lighter finish.
Frequently asked questions
This usually happens if the heat is too high or the yogurt is added too abruptly. Whisk it well, keep the heat medium, and stir steadily when the marinated chicken first goes into the pan.
