Easy Quick Indian Chicken Curry
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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I made this recipe vegetarian with butternut squash and chickpeas instead of chicken and it was really great.
Thank you, Jasmin. I am so happy to hear that
Although the claim of “15 minutes chicken curry” was rather optimistic, the dish itself turned out to be amazingly tasty! I skipped the tomato paste (‘just for colour’), because the tomatoes we get where I live (outskirts of Pune, India) aren’t red enough, and tend to be a little tangy.
I used black salt (kaala namak) instead of the usual white sea salt. I believe that gave the flavour an additional exotic twist.
Hats off to you for this wonderful recipe!
Hey Rajan. The 15 minutes refers to cooking. Depending on how quickly you work you may need a few more minutes for preparation.
If you use chicken breast it cooks in 6 to 8 minutes – if you use chicken thighs or legs these usually take about 12 to 15 minutes. Overcooking chicken can give you very tough meat.
Happy to hear you enjoyed this recipe. I love using fresh tomatoes too – I bet it was delicious.
Thanks for coming back to write this feedback.
Yummy taste it has! Last night, I made Chicken curry using the ingredients that you have mentioned here. And everyone liked it very much!
Thank you, Hrelate
Just made this in my own way but I’m confused about sweet hot paprika? I don’t see paprika on ingredient list. I do see the soaked red peppers. I just skipped this all together. Just curious if I missed something. Thanks! House smells heavenly……. and everyones anxiously awaiting when I say dinners done 🙂
Hey Dawn. Thanks – happy you are enjoying this recipe. The red chili powoder are also called paprika here. You can use cayenne or any red chili you like.
Thanks! It turned out fantastic! I cook hungarian food with paprika so I wanted to make sure I wasn’t missing something. I do see a lot of cayenne in Indian and British Curries so that makes sense to me :). I could see using hot paprika for that heat and color. I tend to leave any heat out of my curries so my kids will eat it. I know I drive them crazy with the smells, lol. When’s dinner ready?
Thank you Dawn. So happy you enjoyed my Indian curry. It really is very easy, isn’t it? As I said in the post paprika is great to add that color to the curry. While cayenne makes it spicy which my kids can’t handle either. Thanks for coming back to write this feedback. Have a wonderful day
Made this recipe twice already. Once I used greek yogurt instead of sour cream and in another time I used coconut milk – both came out super delicious and I’m cooking it again today. I live in Malta and couldn’t find the leaves, so I used lime leaves instead. L and bayleaves during simmering. Well done and keep it up 🙂
Thank you so much for the lovely feedback, Elysia. So happy you are enjoying this curry so much.
Where did you get your kadai from?pam
The metal one? I got it in India – it was a wedding gift – I’ve had it for 20 years! It’s a set of three. I usually use the two larger ones to make biryani! It’s very similar to [eafl id="212217" name="Indian Cooking Pot" text="this one"] but mine has a copper color bottom (only color not actual copper)
I loved the recipe and would make it again. I just had one question, you said the onion should be chopped, but never said when to add them when cooking. Do I make a paste with it with all the spices or add it after cooking the spices.
Hey Jaimi, So happy you enjoyed this recipe and will be making it again. Yes, the onions are included in the paste ingredients and then it says – add all the paste ingredients to the food processor. So they get ground in the chilies, ginger garlic etc. I hope that makes it clear. Thanks for coming back to write this feedback.
Thanks for this clarification. I am not used to cooking and am not knowledgable of many cooking techniques. I was very confused when the recipe said to add all ‘paste’ ingredients but there was no separate instruction for making the paste or what are the ingredients that go into the paste!
Sorry to hear that Susan. But it is very clearly mentioned in the recipe. In fact, I even listed the ingredients under the section – grind to a paste.
This looks delicious!
Thanks Jessica
Oh, yum! Been craving a recipe like this. Love how easy it looks!
Thanks Christine
I love Indian curry and can’t believe something that looks this good took only 15 minutes to make! Brilliant! Will definitely be trying this 🙂
You will be surprised Michelle. It’s really a simple and easy recipe. Indian curry can really take only 15 mins.
I had no idea chicken curry could be made so quickly! This is a perfect weeknight meal.
Absolutely Abby. It’s really simple and easy
Yum! I just love Indian food! I dont’ eat meat, but I would make this sauce and put something vegetarian in it for sure! Looks delicious!
Oh this would be perfect with any vegetables too Kate.