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Garlic Chicken Curry
Indian Recipes

Garlic Chicken Curry

On the HobCurry4

This garlic chicken curry is built on a deep onion, garlic, and ginger base, then layered with warming ground spices and tomatoes for a rich, balanced sauce. It delivers bold flavour without being overly heavy, making it a dependable family curry.

Cook until the chicken is tender and the masala has reduced to a thick consistency, then finish with garam masala and fresh coriander. Serve with basmati rice or flatbreads for a complete, comforting meal.

Method

15m30m45m
  1. Heat oil in a heavy pan over medium heat. Add chopped onion and cook for 8–10 minutes until deeply softened and lightly golden.
  2. Add garlic and ginger, then cook for 1 minute until fragrant.
  3. Stir in curry powder, cumin, coriander, turmeric and chilli flakes. Cook for 30–45 seconds to bloom the spices.
  4. Add tomato purée and cook for 1 minute, then add chopped tomatoes and simmer for 5 minutes.
  5. Add chicken pieces, season with salt and black pepper, and stir so the meat is fully coated in the masala base.
  6. Pour in water, bring to a gentle simmer, then cook partially covered for 18–22 minutes until the chicken is cooked through and the sauce has thickened.
  7. Stir in yogurt (if using) and garam masala, then simmer for 2 more minutes. Adjust seasoning and finish with chopped coriander.
  8. Serve hot with basmati rice, chapati, or naan.

Ingredients

  • 2 tbsp Tomato purée
  • 1 tsp Ground coriander
  • 1/2 tsp Chilli Flakes optional, to taste
  • 2 tbsp Fresh coriander chopped, to finish
  • 2 tbsp Vegetable Oil
  • 400g Chopped tomatoes 1 tin
  • 1 tbsp Ginger finely grated
  • 1/2 tsp Turmeric
  • 1 large Onion finely chopped
  • 2 tsp Curry Powder
  • Salt, to taste
  • 6 cloves Garlic finely minced
  • 700g Chicken Thighs boneless, cut into bite-sized pieces
  • 1 tsp Ground cumin
  • Black Pepper, to taste
  • 3 tbsp Natural Yogurt optional, for richness
  • 150ml Water or as needed
  • 1 tsp Garam Masala

Notes

Brown the onions properly at the start — this gives the curry depth and natural sweetness.
If the sauce reduces too quickly, add a small splash of water and continue simmering gently.
For extra heat, add fresh green chilli with the garlic and ginger.

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