Spiced Yogurt-Marinated Chicken Curry with Fresh Chili and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes pairs (240 ml) plain yogurt, chopped large onion, minced garlic cloves 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 430 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spiced Yogurt-Marinated Chicken Curry with Fresh Chili and Ginger 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 Spiced Yogurt-Marinated Chicken Curry with Fresh Chili and Ginger?

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 (240 ml) plain yogurt from drying out.

Can I substitute ingredients in Spiced Yogurt-Marinated Chicken Curry with Fresh Chili and Ginger?

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 Spiced Yogurt-Marinated Chicken Curry with Fresh Chili and Ginger 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 Spiced Yogurt-Marinated Chicken Curry with Fresh Chili and Ginger?

Indian curry 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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