Restaurant-Style 15-Minute Chicken Curry

Name: Restaurant-Style 15-Minute Chicken Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 pound Boneless, skinless chicken (cut into 1-inch cubes); 2 tablespoons Cooking oil (e.g., vegetable, canola, or ghee); 1 small Onion (finely chopped); 1 tablespoon Ginger-garlic paste; 1 cup Tomato puree (or crushed tomatoes); 1.5 tablespoons Curry powder; 1 teaspoon Chili powder (adjust to taste); 0.5 teaspoon Turmeric powder; to taste Salt; 0.5 cup Water or chicken broth; 0.25 cup Heavy cream (or full-fat plain yogurt); 0.25 cup Fresh cilantro (chopped, for garnish)

A quick and easy recipe for a delicious restaurant-style chicken curry, perfect for a weeknight meal. This recipe focuses on searing chicken to perfection and building rich flavors quickly, making it a satisfying dish in just about 15 minutes of active cooking.

#chicken curry

#easy recipe

#15 minute meal

#indian food

#restaurant style

#quick dinner

#spicy

#comfort food

#tiktok recipe

Searing chicken in a hot pan

Recipe Information

Prep Time

15m

Cook Time

20m

Total Time

Servings

Easy

Indian

English

Nutrition (per serving)

260

Calories

35g

Protein

Carbs

10g

Fat

Curry simmering with aromatic spices and tomato

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stirring in heavy cream for richness

Instructions

0/6 completed

1
Heat oil in a large pan or skillet over medium-high heat. Add the cubed chicken and sear until golden brown on all sides. Do not overcrowd the pan; cook in batches if necessary.
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3m
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Heat oil in a large pan or skillet over medium-high heat. Add the cubed chicken and sear until golden brown on all sides. Do not overcrowd the pan; cook in batches if necessary.
3m
Searing the chicken develops a rich flavor and helps it stay tender.
2
Remove the seared chicken from the pan and set aside. Add the chopped onion to the same pan and sauté for 2 minutes until it starts to soften. Stir in the ginger-garlic paste and cook for another minute until fragrant.
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2m
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Remove the seared chicken from the pan and set aside. Add the chopped onion to the same pan and sauté for 2 minutes until it starts to soften. Stir in the ginger-garlic paste and cook for another minute until fragrant.
2m
Scrape up any browned bits from the bottom of the pan to add more flavor to your curry.
3
Add the tomato puree, curry powder, chili powder, turmeric powder, and salt to the pan. Cook for 2 minutes, stirring frequently, allowing the spices to toast and the tomato to cook down slightly.
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2m
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Add the tomato puree, curry powder, chili powder, turmeric powder, and salt to the pan. Cook for 2 minutes, stirring frequently, allowing the spices to toast and the tomato to cook down slightly.
2m
Cooking the spices in oil with the tomato base helps release their full aromatic potential.
4
Return the seared chicken to the pan. Pour in the water or chicken broth, bring the mixture to a simmer, then reduce heat to medium-low. Cover partially and cook for 6 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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6m
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Return the seared chicken to the pan. Pour in the water or chicken broth, bring the mixture to a simmer, then reduce heat to medium-low. Cover partially and cook for 6 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6m
Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
5
Remove the pan from the heat. Stir in the heavy cream (or yogurt) until well combined. Heat gently for 1 minute if needed, but do not boil after adding cream to prevent curdling.
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1m
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Remove the pan from the heat. Stir in the heavy cream (or yogurt) until well combined. Heat gently for 1 minute if needed, but do not boil after adding cream to prevent curdling.
1m
If using yogurt, ensure it's at room temperature and temper it with a spoonful of hot curry sauce before adding to the pan to prevent curdling.
6
Garnish generously with fresh chopped cilantro. Serve hot with your choice of rice, naan bread, or roti.
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1m
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Garnish generously with fresh chopped cilantro. Serve hot with your choice of rice, naan bread, or roti.
1m
A squeeze of fresh lime juice just before serving can brighten the flavors even further.