One-Pot Pakistani Chicken Curry with Yogurt and Aromatic Spices

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 recipe, ready in about 50 minutes, pairs boneless chicken thighs, plain yogurt, onion 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 1 cup plain yogurt
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp ginger paste
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 cup tomato puree
• 3 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro
• 1 cup water

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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.