Spiced Yogurt-Marinated Chicken Curry with Fresh Chili and Ginger

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A fragrant chicken curry marinated in yogurt infused with fresh green chili and ginger, delivering a spicy and tangy bite with every spoonful. This Indian-inspired curry recipe, ready in about 50 minutes, pairs chicken thighs, plain yogurt, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 800 grams, boneless, skinless, cut into chunks chicken thighs
• 1 cup (240 ml) plain yogurt
• 1, chopped large onion
• 5, minced garlic cloves
• 1 inch piece, minced fresh ginger
• 2, finely chopped green chili
• 3 tbsp vegetable oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 cup (120 ml) water
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: In a bowl, combine 800 grams chicken thigh chunks with 1 cup (240 ml) plain yogurt, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tbsp coriander powder, 1 tsp red chili powder, and 1 tsp salt; mix thoroughly and marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 3 tbsp vegetable oil in a large pan over medium heat. Add 1 chopped large onion and sauté for 6-7 minutes until golden and soft.
3. Step 3: Stir in 5 minced garlic cloves, 1 inch minced fresh ginger, and 2 finely chopped green chilies; cook for 2 minutes until aromatic.
4. Step 4: Add the marinated chicken with all the yogurt and spices to the pan, stirring well. Cook uncovered for 5 minutes until the chicken starts to brown.
5. Step 5: Pour in 1/2 cup (120 ml) water, reduce heat to low, cover the pan, and simmer for 20 minutes until the chicken is tender and the sauce thickens.
6. Step 6: Remove the lid; increase heat to medium and cook for another 5 minutes to concentrate flavors.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve hot with steamed basmati rice or flatbreads.