Slow-Simmered Yogurt Chicken Curry with Fresh Ginger

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy and aromatic chicken curry featuring a creamy yogurt base and vibrant Indian spices, slow-cooked to tender perfection. This Indian-inspired curry 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 320 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
1 cup plain yogurt
1 medium, chopped onion
4, minced garlic cloves
1 tablespoon, grated fresh ginger
1, chopped green chili
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons vegetable oil
1 teaspoon salt
1/2 cup water
2 tablespoons, chopped fresh cilantro

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Instructions

Step 1: In a food processor or blender, combine 1 medium chopped onion, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1 chopped green chili; pulse until a coarse paste forms.
Step 2: Heat 3 tablespoons vegetable oil in a large deep skillet over medium heat; add the onion-garlic-ginger paste and sauté for 5 minutes until fragrant and golden brown.
Step 3: Stir in 2 tablespoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1 teaspoon ground coriander; cook for 1 minute until the spices release their aroma.
Step 4: Add 1 lb boneless chicken thighs cut into bite-sized pieces and 1 teaspoon salt; cook for 5 minutes, stirring to coat the chicken with the spice mixture.
Step 5: Lower the heat and stir in 1 cup plain yogurt and 1/2 cup water; cover and simmer gently for 25 minutes until the chicken is tender and the sauce thickens.
Step 6: Garnish with 2 tablespoons chopped fresh cilantro before serving.