Turmeric Chicken
A vibrant and flavorful chicken curry where tender chicken pieces are simmered in a fragrant, golden gravy powered by turmeric and other warming Indian spices. This light, anti-inflammatory dish is both healthy and delicious.
For 4 servings
Marinate the chicken.
In a medium bowl, combine the chicken cubes, whisked low-fat curd, 1 teaspoon of turmeric powder, black pepper, and salt. Mix well to coat the chicken evenly. Set aside to marinate for at least 15 minutes.
TIPMarinating the chicken with yogurt helps to tenderize it and adds a subtle tangy flavor.Sauté the aromatics.
- Heat mustard oil in a non-stick pan or kadai over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the masala base.
- Add the tomato puree to the pan. Cook for 3-4 minutes until it thickens slightly.
- Add the remaining 1/2 teaspoon of turmeric powder, coriander powder, and cumin powder.
- Stir well and cook the masala for 2-3 minutes, until the oil starts to separate from the sides.
TIPCooking the spices well is key to developing a deep, rich flavor for the curry.Cook the chicken.
Add the marinated chicken to the pan. Sauté on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
Simmer the curry.
Pour in 1/2 cup of water, stir everything together, and bring to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 8-10 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
TIPDon't add too much water; you want a thick, coating gravy, not a thin one.Finish and serve.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry. Give it a gentle stir, cover, and let it rest for 5 minutes for the flavors to meld.
Serve hot.
Serve the Turmeric Chicken hot as a main course.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the curd is at room temperature and whisked well to prevent it from splitting when added to the marinade.
- 2For a richer flavor, you can dry roast the powdered spices on low heat for 30 seconds before adding them to the masala.
- 3If the gravy becomes too thick, you can add a splash of hot water to adjust the consistency.
- 4Do not overcook the chicken breast, as it can become dry and tough.
- 5This dish stores well in the refrigerator for up to 3 days in an airtight container.
Frequently asked questions
Yes, Turmeric Chicken is very healthy. It's rich in lean protein from chicken and packed with anti-inflammatory benefits from turmeric. Using low-fat curd and minimal oil makes it a light and nutritious dish.
