This quick and easy Indian chicken curry is ready in 20 minutes—perfect for busy weeknights. Juicy chicken, pantry spices, and a creamy tomato-yogurt sauce, all made in one pot.
As an Indian, I grew up with bold, rich curries simmering on the stovetop — the kind that took time, care, and a pantry full of spices. But not every day had the luxury of time. I still remember those evenings when my mom would walk through the door, tired from work, met by three very hungry kids.
She was a single mom, juggling everything — and on those busy nights, this 20-minute chicken curry was her go-to. No marinating, no elaborate prep. Just a few simple steps and that comforting aroma filling the kitchen.
Now, years later, this is still one of my favorite “real life” recipes. Quick, easy, and full of flavor — it’s proof that you don’t need hours to enjoy a truly satisfying Indian curry with rice or chapati.
Why you’ll love this Indian chicken curry?
- Ready in just 20 minutes—an easy weeknight curry.
- Uses simple pantry spices for authentic Indian flavor.
- Creamy curry base with yogurt, sour cream, or coconut milk.
- No marinating, no long prep—just blend and cook.
- One pot recipe = minimal cleanup.
Ingredients and substitutes
- Chicken – I always use skinless chicken thighs for juicy results in this Indian chicken curry. Because I think it’s more juicy and tender than breast meat.
- Tomato – In this curry, I prefer chopped tomatoes and some tomato paste. The paste enhances the color and thickness of the curry.
- Sour cream– This easy chicken curry works with sour cream, yogurt, or coconut milk for dairy-free. I like sour cream in this, but if you prefer, you can use Greek yogurt or coconut milk for a dairy-free option.
- Lemon – you can use lemon or lime juice for this curry. Alternatively, you can also use 1 tbsp apple cider vinegar.
- Spice mix – Almost everyone has these common spices like cumin, coriander, turmeric, and chilly or cayenne.
- Garam masala is another simple, easy-to-find spice found on most supermarkets’ spice racks. It is made with warm spices like cardamom, cinnamon sticks, and cloves.
- Cilantro – Fresh cilantro is the most commonly used herb in Indian curries, but you can also use parsley if you do not like cilantro.
How to Make Easy Indian Chicken Curry (Step by Step)
- Curry paste – Add all curry paste ingredients to a food processor and blend until smooth. Set aside
- Saute paste – In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary, add a few tablespoons of water to prevent the spices from burning.
- Tomatoes – Next, add the chopped tomatoes and tomato paste. Cook another 2 minutes.
- Chicken – Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.
- Simmer – Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked.
- Acid – Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency.
- Sprinkle with more chopped cilantro before you serve.
Can I make chicken curry with curry powder instead of Indian spices?
Yes, if you don’t have Indian curry spices like chili powder, ground cumin, coriander powder, cayenne, and turmeric, perhaps you may be able to find ready to use curry powder spice mix. Follow this chicken curry with curry powder which gets ready in just 20 minutes.
Easy Variations (Quick Chicken Curry Ideas)
- Dairy-Free? Use coconut milk instead of yogurt.
- Vegetarian? Try paneer or tofu in place of chicken.
- Serving Ideas: Serve with rice, roti, or flatbread.
Easy Indian Chicken Curry Recipe (20 Minutes)
When you’re craving Indian food but don’t have a ton of energy to simmer and stir, this easy chicken curry recipe comes to the rescue. Move over, takeout! Quick with easy-to-find ingredients in less than 20 minutes.
Video
Ingredients
- 2 lb (1 kg) Boneless skinless chicken Wash, drain, and cut into 2 inch pieces
- 2 tbsp Canola oil
- 1 large Tomato finely chopped
- 2 tbsp Tomato paste
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 1 tbsp Lemon juice (less if yogurt or sour cream is too sour)
- ½ cup (120 ml) Sour cream Or yogurt or coconut cream
- 1 large Onion roughly chopped
- 6 large Garlic cloves
- 3 inch Fresh ginger
- ¼ cup Cilantro leaves
- 5 Curry leaves
- 2 tbsp Red chilly powder or Paprika (med or hot)
- 1 tsp Cayenne pepper mild or hot
- 3 tbsp Coriander powder
- 1 tbsp Ground Cumin
- ½ tsp Turmeric powder
- 1 tsp Garam masala
Method
- Curry paste – Add all curry paste ingredients to a food processor and blend until smooth. Set aside1 large Onion, 6 large Garlic cloves, 3 inch Fresh ginger, ¼ cup Cilantro leaves, 5 Curry leaves, 2 tbsp Red chilly powder, 1 tsp Cayenne pepper , 3 tbsp Coriander powder, 1 tbsp Ground Cumin , ½ tsp Turmeric powder, 1 tsp Garam masala
- Saute paste – In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary, add a few tablespoons of water to prevent the spices from burning.2 tbsp Canola oil
- Tomatoes – Next, add the chopped tomatoes and tomato paste. Cook another 2 minutes.1 large Tomato, 2 tbsp Tomato paste
- Chicken – Add the chicken pieces and saute for 2 minutes more, or until the chicken is well coated in the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.2 lb Boneless skinless chicken
- Simmer – Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked.1 tsp Kosher salt , ½ tsp Black pepper
- Acid – Finally, add sour cream (or yogurt) and lemon juice. Simmer for another 2 minutes. Taste and adjust seasoning and consistency.½ cup Sour cream, 1 tbsp Lemon juice
- Sprinkle with more chopped cilantro before you serve.
Notes
- Thaw the chicken well before cooking – chilled or frozen chicken cooks unevenly.
- Also, wipe dry the chicken; otherwise, there will be too much gravy, which you will need to cook and evaporate.
- Pulse the paste ingredients to a smooth paste in a blender or food processor. The smoother the past, the creamier the curry will be.
- Chicken curry marinade – you can also marinate the chicken in a microwave-safe bowl with the curry paste and leave it overnight in the fridge.
- Cook the chicken in oil, add the tomatoes and other ingredients, and cook until done.
- If you like spicy curry, you can add 1 teaspoon of additional hot cayenne pepper.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!What to Serve with Easy Indian Chicken Curry?
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
If you love quick curries, try these next.
Frequently asked questions
This chicken curry will keep in the fridge for 4 to 5 days.
Yes. Let the curry cool completely, then freeze it in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.
It’s mildly spiced, but you can adjust the heat. For a milder curry, reduce the cayenne and chili powder. For extra heat, add a chopped green chili or a pinch more cayenne.
Yes! Coconut milk makes a great dairy-free option and gives the curry a mild sweetness. Just swap it in for the sour cream or yogurt in the recipe.
A side of Indian veggies is a great option try black beans curry, Black Beans Coconut Curry, Spicy Indian Eggplant Pickle – Brinjal Pickle, Channa Masala – Chickpea Curry, Kidney beans coconut curry, Mushroom masala
Absolutely. Potatoes, carrots, or peas can be added along with the chicken. Just cook until the veggies are tender.
Definitely. Chicken breast cooks faster, so check for doneness around 6–8 minutes. Thighs stay juicier, but both work well in this easy chicken curry.
Butter chicken is creamier and slightly sweeter, usually made with cream and butter. This quick Indian chicken curry is lighter, tangier, and made in just 20 minutes with yogurt, sour cream, or coconut milk.
Swap the chicken for tofu, paneer, or even chickpeas. The creamy curry sauce works beautifully with plant-based protein too.
more curries to explore
- Lentil Chicken Curry
- Easy Prawn Curry or Easiest Fish Curry
- Meatball Kofta Curry
- Instant Pot Lamb Curry or Instant Pot Chicken Curry
- See all Indian recipes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
My 14-year old daughter made this for dinner as I was busy at my language class. What a delicious surprise to come home to! Also so easy to make even for a teenager! Looking forward to trying more of your recipes now that we have found your website. Best regards, Anjali
Thank you so much, Anjali, for this lovely feedback. I myself learned this recipe when I was a little girl. My mom was a single mother so we often would make simple curry and rice when she was late for school. This base goes with so many things—chicken, beans, dal, veggies.
Absolutely the best chicken curry recipe on the internet. Thanks Veena.
Thank you so much