Garlic chicken curry recipe with step-by-step photos & a recipe video. Easy Indian chicken curry flavored primarily with garlic & mild spices. This is amazing chicken curry for all chicken lovers. Serve this creamy garlic chicken curry with Naan (Indian flatbread) or rice.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 396kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
To marinate the chicken
500-gramboneless chicken breast(or use chicken thighs)
4teaspoonfresh curd/yogurt
½teaspoonspicy red chili powder
1teaspoonKashmiri red chili powder(optional)
2teaspooncoriander powder
½teaspoonroasted cumin powder
¼teaspoonturmeric powder
salt to taste
½teaspoonlemon juice
To make a tomato-cashew paste
4medium-size plum tomatoesroughly chopped
6-7cashewssoak the cashews in water for 10 minutes & then use it
To make Garlic Chicken Curry
2teaspoonoil
1tablespoonbutter(unsalted)
2teaspoonchopped garlic
3medium size chopped onions
1teaspoonchopped garlic
½teaspoonginger paste
2green chilieschopped
¼cupcream
2tablespoonchopped coriander leaves
1teaspoongaram masala powder
Instructions
Preparations
Chop the onions, garlic, green chili & coriander leaves. Set it aside.
In a mixing bowl, marinate the chicken with yogurt, red chili powder, Kashmiri red chili powder (optional), turmeric powder, coriander powder, roasted cumin powder, salt & lemon juice.
Grind tomato & cashews to make a paste. Do not add water while grinding it. Set it aside.
Making the creamy garlic chicken
Heat a pan over low heat. Add 2 teaspoon oil + 1 tablespoon butter.
Add garlic & stir-fry until lightly golden. Remove & transfer the fried garlic & butter to a bowl. Set it aside.
In the same pan, heat 1 teaspoon oil over medium heat.
Add onion, ginger & garlic. Saute until the onions are translucent
Add the marinated chicken. Stir-fry until the color of the chicken turns from pink to white.
Add ½ cup water & stir. Cover & cook until the chicken is completely cooked. Stir it in between as required.
Cook uncovered for 5 minutes or until the moisture evaporates.
Add the tomato & cashew paste. Stir it. Add water to adjust the consistency of the gravy.
Taste & add salt. Cover & cook for 3-4 minutes.
Add green chilies, cream, chopped coriander leaves, garam masala powder & fried garlic with butter. Cover & cook for a minute.
Yummy delicious garlic chicken curry is ready to serve.
Video
Notes
Marinate the chicken for at least 30 minutes to an hour. The longer it marinates the better it tastes.
You can skip lemon juice to the marinade if the curd/yogurt is sour.
Frying garlic in butter - Keep the heat on low & then fry the garlic in butter until it is lightly golden. On medium or high heat, garlic will burn quickly. We have to flavor the butter with garlic without burning it.
One important thing is that you have to fry the garlic until it is light golden & not golden or dark brown. If the garlic is dark brown then it is over-fried & it will make the chicken curry taste bitter.
Soak the cashews in water for about 10 minutes before grinding them. It will make the cashews soft & you can grind it with tomatoes to a fine paste.
Adjust the consistency of the gravy as you like. Garlic chicken curry is thick but you can adjust the consistency to your liking.
The gravy becomes thick after some time. For a thinner gravy heat the chicken curry with ½ cup water before serving.
You can reduce the quantity of garlic in the recipe.
It is optional to add green chilies. You can skip it if you prefer less spicy.