Go Back
–+ servings
Grilled Chicken Curry

Grilled Chicken Curry

Indulge in the rich flavors of Grilled Chicken Curry, a creamy and aromatic dish perfect for cozy dinners or entertaining guests. Easy to make and unforgettable in taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g boneless, skinless chicken cut into bite-sized pieces
  • 2 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 1 onion thinly sliced
  • 1 serrano chili finely chopped
  • 2 cups canned tomato puree
  • ¼ cup heavy cream
  • 1 tablespoon dried fenugreek leaves optional
  • Salt to taste

Equipment

  • Grill Pan
  • Mixing Bowls
  • Wooden Spoon or Spatula
  • Sharp Knife and Cutting Board
  • Large Skillet

Method
 

  1. Mix yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cayenne, paprika, cumin, and salt in a bowl. Add chicken and toss until fully coated. Marinate for at least 20 minutes (or overnight).
  2. Heat a grill pan over medium-high heat. Grill chicken for 2-4 minutes per side until slightly charred and cooked through. Set aside.
  3. In a large pan, melt butter and sauté onions until soft. Add serrano chili, garlic, and ginger, cooking until fragrant.
  4. Stir in garam masala, turmeric, cumin, paprika, and cayenne, and toast briefly. Add tomato puree and grilled chicken; simmer for 10 minutes.
  5. Stir in cream and fenugreek leaves; taste and adjust seasoning.

Nutrition

Calories: 400kcalCarbohydrates: 15gProtein: 35gFat: 22gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Marinate the chicken for an optimal flavor; overnight is best. Feel free to substitute heavy cream with coconut milk for a dairy-free option. This curry tastes even better the next day as the flavors continue to develop.
Tried this recipe?Let us know how it was!