If you're looking for the best chicken curry that's also quick and easy to make, then this is it. This Indian chicken curry takes only 15 minutes to cook. It uses easy to find Indian spices and the chicken pieces are cooked in sour cream and tomato-based gravy. As a result, it is rich, creamy and delicious. So simple, easy and quick you will surely be making it often.
Add all marinade ingredients to a food processor and blend until smooth. Set aside
Wash, drain and pat dry the chicken. Season with salt and pepper. Set asideTip- never cook the chicken when cold or frozen as it will cook unevenly. And, a wet chicken means too much gravy, so wipe dry.
Masala - In a saute pan, add the oil and ground paste. Cook on medium for about 2 to 3 minutes. If necessary add a few tablespoons of water to prevent the spices from burning. Tip- cooking the spices is important for flavor so don't rush. Cook until you have a wonderful aroma from the spices.
Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another minute
Chicken - Finally, add the chicken pieces and coat well with the mixture. Add one cup of water and stir.
Cook for about 8 to 10 minutes or until the chicken is cooked. Tip - if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.
Sour cream - Add sour cream and stir well. Check and adjust seasoning.
Sprinkle with more chopped cilantro before you serve.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you