🍛 Rich Indian-Style Chicken Curry with Fluffy Rice & Naan

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients

For the Chicken Curry

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 ounces) crushed tomatoes
• 1 cup full-fat coconut milk
• ½ cup plain Greek yogurt
• ½ cup chicken broth
• 2 teaspoons garam masala
• 1½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon chili powder, or to taste
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• ¼ cup fresh cilantro, chopped

For the Fluffy Rice

• 1½ cups basmati rice
• 2¼ cups water
• ½ teaspoon salt
• 1 teaspoon butter or oil

For Serving

• Warm naan bread
• Fresh cilantro
• Lemon wedges
• Plain Greek yogurt, optional

Instructions

1. Prepare the Rice

1. Rinse the basmati rice under cold water several times until the water runs mostly clear.
2. Add rice, water, salt, and butter or oil to a saucepan.
3. Bring to a boil, then reduce the heat to low and cover.
4. Cook for 15 minutes, or until the water is absorbed.
5. Remove from the heat and let it sit covered for 5–10 minutes. Fluff gently with a fork.

2. Brown the Chicken

1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Season the chicken with a little salt and pepper.
3. Add the chicken in a single layer and cook for 4–5 minutes, turning occasionally, until lightly browned.
4. Transfer the chicken to a plate. It doesn’t need to be fully cooked yet.

3. Build the Curry

1. Reduce the heat to medium and add the chopped onion to the same pan.
2. Cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
3. Add the garlic and ginger and cook for about 1 minute.
4. Add the garam masala, cumin, coriander, paprika, turmeric, and chili powder. Stir for 30 seconds until fragrant.
5. Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom.
6. Return the chicken and any accumulated juices to the pan.
7. Simmer uncovered for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

4. Make It Rich & Creamy

1. Lower the heat to low.
2. Stir in the coconut milk and butter.
3. Remove the pan from the heat and let it cool for a minute.
4. Stir the Greek yogurt in gradually so it blends smoothly without curdling.
5. Add lemon juice and taste. Adjust the salt, pepper, or chili to your liking.
6. Simmer gently for another 2–3 minutes. Avoid boiling after adding the yogurt.

5. Serve

Spoon the creamy chicken curry over fluffy basmati rice. Garnish generously with fresh cilantro and serve with warm naan and lemon wedges.

🌶️ Tips

• For a milder curry, reduce or omit the chili powder.
• For extra heat, add a chopped fresh chili or a pinch of cayenne.
• Don’t boil the curry after adding the yogurt—the gentle heat keeps the sauce smooth.
• For an even richer sauce, add an extra tablespoon of butter just before serving.