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Weeknight chicken curry

• Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

plus optional marinating

A star rating of 5 out of 5.1 ratingRate

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Prep the chicken in the morning, then marinate in the fridge until needed for deeper flavour – plus, half the work will already be done come dinner time!

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This recipe features three easy twists for serving, so you can bulk up the meal or add new flavours – scroll to find the additions below.

Ingredients

Nutrition

Units:

MetricUS

• 450g boneless, skinless chicken thighs

  cut into 2-3cm pieces

• 100g Greek yogurt

• 2 tsp cumin powder

• 1 tsp Kashmiri chilli powder

• 2 tsp ground turmeric

• 2 tsp tandoori masala spice mix

• 2 garlic cloves

  grated

• 1 tbsp vegetable oil

• naans or cooked rice

  to serve

For the curry

• 2 tbsp ghee

  or vegetable oil

• 5 cardamom pods

• 2 tsp black mustard seeds

• 2 tsp cumin seeds

• 1 onion

  roughly grated

• 2 garlic cloves

  grated

• 400g can chopped tomatoes

• 2 tbsp honey

• 2 tsp garam masala

• 100ml double cream or coconut milk

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Nutrition: Per serving

• kcal494
• fat35g
• saturates17g
• carbs17g
• sugars15g
• fibre2g
• protein27g
• salt0.25g

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Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the yogurt, spices, garlic and oil. Season and mix well. Chill for up to a day, if you have time – if not, move on to the next step.

• step 2

  Put the chicken in a large roasting tin lined with baking parchment and roast for 25 mins until cooked.

• step 3

  Meanwhile, for the curry, melt the ghee in a large, deep frying pan over a medium heat and toast the cardamom pods and black mustard and cumin seeds for 1 min, stirring continuously until the seeds start to pop. Add the onion, garlic and a large pinch of salt and cook for 3-4 mins until the onion is lightly golden at the edges. Stir in the tomatoes, rinsing out the can with water. Cover and cook for 10 mins, stirring occasionally until thickened and the oil splits from the sauce.

• step 4

  Reduce the heat and stir in the honey, garam masala and cream, then the chicken. Season with salt and serve with naans or rice.

One base, three twists

Crispy tarka

Heat 3 tbsp vegetable oil in a small frying pan over a medium heat and fry 2 sliced garlic cloves, 1 sliced red chilli and a handful of fresh curry leaves for 2-3 mins, stirring often until the garlic is lightly golden and the chillies have shrivelled slightly. Season with salt, then pour over the curry.

Cooling raita

Grate 1/2 cucumber, then squeeze out any excess liquid. Mix the grated cucumber with 300g Greek yogurt, 20g mint leaves, picked and chopped, 1 grated garlic clove and 1 tsp amchoor (optional). Squeeze in the juice of 1 lemon and season with salt. Serve alongside the curry.

Chaat masala kachumber

Combine 1/2 finely diced cucumber, 250g sliced plum tomatoes, 1 small red onion, finely chopped, the juice of 1 lemon and 2 tsp chaat masala in a large bowl. Season with salt and mix again to combine. Serve alongside the curry.

Recipe from Good Food magazine, July 2026

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