Chetna's Foolproof Chicken Curry

This Foolproof Chicken Curry uses chicken thighs marinated in a spicy yoghurt mixture and cooks down with tomatoes in 15 minutes.

The recipe is from the book Chetna's 30-minute Indian - Quick and Easy Everyday Meals.


  • 200ml (a scant cup) natural yoghurt - I used Greek
  • 1/2 to 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 1-2 garlic cloves, grated
  • 600g (1lb 5 oz) chicken thighs -  boneless, skinless, cut into 3cm pieces (for mine that was quarters)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 medium to large tomatoes, thinly sliced (I do my slicing as thin as I can manage, so that I don't end up with chunky pieces of tomato skin in the sauce)
  • a handful of fresh coriander leaves

You will also need a heavy pan with a lid.


  1. Combine the yoghurt, salt, garam masala, turmeric, chilli powder and grated garlic in a large bowl.
  2. Now add the prepared chicken to the yoghurt mixture and mix thoroughly. Cover the bowl and store it in the fridge until you are ready to make the curry (maximum 24 hours).
  3. When you're ready to make the curry, heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomatoes and cook over a medium heat for 5 minutes until they start to soften.
  4. Add the marinated chicken with any excess marinade and mix well, then bring to the boil. Cover and cook over a medium to low heat for 15 minutes or until the chicken is cooked through.
  5. Sprinkle with the fresh coriander leaves and serve with either rice or flatbreads.


  • If you're in a rush, you can prepare the chicken in the marinade and use it straight away - it still tastes great and will be moist and tender.