One-Pot Pakistani Chicken Curry with Yogurt and Aromatic Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Pakistani-inspired chicken curry simmered in a spiced yogurt sauce that’s rich, creamy, and perfect over steamed basmati rice. This pakistani-inspired chicken ready in about 50 minutes pairs plain yogurt, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (10 ratings) Prep: 15 min Cook: 35 min Serves 4 Pakistani cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until golden and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp ginger paste, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 tbsp ground coriander, 1 tbsp ground cumin, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chili powder. Toast the spices for 30 seconds until fragrant.
  4. Step 4: Add 1 lb boneless chicken thighs cut into 1-inch pieces, stirring to coat the chicken evenly with the spices. Cook for 5 minutes until the edges start to brown.
  5. Step 5: Pour in 1/2 cup tomato puree and 1 cup water, stirring to combine. Bring the mixture to a simmer.
  6. Step 6: Lower the heat to medium-low and whisk in 1 cup plain yogurt gradually to prevent curdling. Simmer uncovered for 20 minutes until the chicken is cooked through and the sauce thickens.
  7. Step 7: Season with 1 tsp salt and garnish with 2 tbsp chopped fresh cilantro before serving with steamed basmati rice.

Frequently asked questions

How long does One-Pot Pakistani Chicken Curry with Yogurt and Aromatic Spices take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Pakistani Chicken Curry with Yogurt and Aromatic Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in One-Pot Pakistani Chicken Curry with Yogurt and Aromatic Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Pakistani Chicken Curry with Yogurt and Aromatic Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Pakistani Chicken Curry with Yogurt and Aromatic Spices?

Pakistani chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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