Spiced Chicken Curry

🍗 Spiced Chicken Curry (Serves 4)

🍗 Chicken Marinade (for 4 servings)

  • 1 lb Boneless, Skinless Chicken Breast (cut into 2-inch pieces)
  • 4 Tbsp Yogurt
  • 2 Tbsp Grapeseed Oil (plus more for cooking)
  • 1 tsp Kosher Salt
    1 tsp     Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Garam Masala
  • ½ tsp Freshly Ground Black Pepper
    ½ tsp     Cayenne Pepper

🍛 Curry

  • 2 Tbsp Grapeseed Oil
    1     Medium Red Onion, sliced
  • 2 tsp Kosher Salt
    4     Whole Cardamom Pods (seeds lightly crushed)
  • 4 Whole Cloves
  • 3 cloves Garlic, peeled and sliced
  • 1 inch Fresh Ginger, peeled and sliced
  • 1 Red Fresno Chili Pepper, sliced
  • ½ cup Butter (cut into pieces, divided)
  • 1 bunch Fresh Cilantro (stems and leaves separated)
  • 1 tsp Garam Masala
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • ½ tsp Cayenne Pepper
  • 1 cup Tomato Sauce
  • ½ cup Heavy Cream
  • 1 Lemon (zested and juiced)




🔪 Instructions

1. Marinate the Chicken (30 min to overnight)

  1. In a large bowl, combine:

  • 1 lb chicken (cut into 2-inch pieces)

  • 4 Tbsp yogurt

  • 2 Tbsp grapeseed oil

  • 1 tsp each: kosher salt, turmeric, cumin, coriander, garam masala

  • ½ tsp each: black pepper, cayenne pepper

  1. Mix thoroughly to coat the chicken.

  2. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).

2. Cook the Marinated Chicken

  1. Heat a bit of grapeseed oil in a large skillet or Dutch oven over medium-high heat.

  2. Add the marinated chicken in batches, searing until browned on all sides (about 5–7 minutes total).

  3. Transfer the cooked chicken to a plate and set aside.
         (It’s okay if it’s not fully cooked — it’ll finish in the sauce later.)



3. Start the Curry Base

  1. In the same pan, add 2 Tbsp grapeseed oil.

  2. Add:

  • 1 sliced red onion

  • 2 tsp kosher salt

  • 4 crushed cardamom pods

  • 4 whole cloves

  1. Cook for 5–7 minutes, stirring often, until the onion is soft and golden.

4. Add Aromatics

  1. Stir in:

  • 3 sliced garlic cloves

  • 1-inch sliced fresh ginger

  • 1 sliced Fresno chili

  • Cilantro stems only (save leaves for garnish)

  1. Sauté for 2–3 minutes, until fragrant.

5. Add Butter and Spices

  1. Add ¼ cup (half) of the butter, stirring to melt.

  2. Stir in:

  • 1 tsp each: garam masala, turmeric, cumin

  • ½ tsp cayenne pepper

  1. Cook for 1 minute to bloom the spices.

6. Add Tomato Sauce and Simmer

  1. Pour in 1 cup tomato sauce.

  2. Stir well and let simmer for 10 minutes, uncovered, stirring occasionally.
  3. Blend well.

7. Add Cream, Chicken & Simmer

  1. Add:

  • Reserved browned chicken

  • ½ cup heavy cream

  • Zest and juice of 1 lemon

  1. Stir and bring to a gentle simmer.

  2. Simmer for 10–15 minutes, uncovered, until chicken is fully cooked and sauce is thickened.

8. Finish with Butter & Cilantro

  1. Stir in the remaining ¼ cup butter until melted.

  2. Sprinkle with fresh cilantro leaves just before serving.

🍽 Serving Suggestions

Serve hot with:

  • Steamed basmati rice

  • Warm naan or roti

Cucumber raita or a light salad