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Classic Home-Style Chicken Curry

Classic Home-Style Chicken Curry reads allium 5.0, umami 4.2 and salinity 4.1 on Palate's 0–10 flavor X-ray — a Indian main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.9 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 4.4 / 10
• Aromatic & Spice — 5.8 / 10

The measured notes (of 18)

Allium 5.0 · Umami 4.2 · Salinity 4.1 · Richness 3.9 · Warm Spice 3.4 · Sweetness 3.3 · Heat 3.0 · Sourness 3.0 · Herbaceous 3.0 · Earthy 2.9 · Funk & Ferment 2.4 · Fruity 2.1 · Nutty 1.7 · Floral 1.6 · Bitterness 1.2 · Citrus 0.7

What's in it (16)

• boneless chicken — 907 g
• vegetable oil — 41 g
• cumin seeds — 5 g
• yellow onions — 220 g
• ginger — 15 g
• garlic — 12 g
• coriander — 3 g
• turmeric — 5 g
• cumin — 5 g
• cayenne pepper — 3 g
• tomatoes — 794 g
• salt — 7 g
• water — 237 g
• plain yogurt — 118 g
• garam masala — 5 g
• cilantro — 7 g

Time & effort: about 52 min (51 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 90.4 kcal, 12.3 g protein, 3.2 g fat, 3.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the chicken thighs with 1/2 teaspoon of the salt and set aside while you build the masala.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the cumin seeds and let them sizzle until fragrant, about 30 seconds.
3. Add the onions and cook, stirring often, until deeply golden brown and jammy, 12-15 minutes -- don't rush this; it's what gives the curry its depth.
4. Stir in the ginger and garlic and cook until fragrant, about 1 minute.
5. Lower the heat to medium and add the coriander, turmeric, ground cumin, and cayenne. Toast, stirring constantly, until fragrant, 30-45 seconds -- pull it off heat immediately if the spices start to catch.
6. Add the crushed tomatoes and remaining 1 teaspoon salt. Cook, stirring occasionally, until the mixture darkens, thickens, and the oil separates and pools at the edges, 8-10 minutes.
7. Add the chicken and stir to coat in the masala; cook until the surface is no longer pink, 3-4 minutes.
8. Pour in the water, bring to a simmer, then partially cover and cook, stirring occasionally, until the chicken is tender and cooked through, 165 F internal, 18-20 minutes.
9. Remove the pot from the heat. Whisk a spoonful of the hot sauce into the yogurt to temper it, then stir the yogurt mixture back into the pot; return to low heat and simmer gently, 3-4 minutes, without letting it boil.
10. Stir in the garam masala and taste, adding more salt if needed. Scatter with cilantro and serve.

Dishes with a similar flavor shape

• Curried Egg Masala — Indian
• Spiced Chickpea Shakshuka Skillet — Middle Eastern
• Chicken Curry with Caramelized Onions — Indian
• Vegetable Biryani — Indian
• Chicken and Spinach Curry (Saag Chicken) — Indian

Keep reading: what allium, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.