This Indian hen curry is so wealthy and creamy that we are able to’t get sufficient! We simmer tender hen with ginger, garlic, and heat spices in an unbelievable yogurt and cream sauce. It’s pure consolation meals, good with basmati rice or naan.
One in every of my earliest meals recollections is consuming out with my Mother and Dad at a neighborhood Indian restaurant. Ever since, I’ve been in love with the aromas, flavors, and colours of Indian delicacies. This intensely flavorful hen curry recipe with yogurt and cream is our try and carry a few of these flavors and aromas into our kitchen.
This hen curry is impressed by a conventional Indian curry known as Malai wali murghi, or hen with cream. I completely love the creamy sauce, which we ensure you’ll have loads of to get pleasure from with rice or flatbread, like naan or my fast and easy homemade flatbread.
Key Elements
- Hen: In our video, we use boneless, skinless hen thighs, however hen breasts or bone-in items work simply as nicely. If you happen to select bone-in items, the simmer time ought to nonetheless be sufficient to prepare dinner the hen. You’ll be able to all the time add 5 to 10 minutes if it wants longer.
- Spices: We marinate our hen in a combination of salt, cumin, coriander, turmeric, black pepper, and cayenne. Whereas 20 minutes is adequate, you’ll be able to let the hen sit with the spices within the fridge for as much as 24 hours. We name for floor spices within the recipe since that’s what most of us have obtainable. In case you have complete spices, merely grind them utilizing a spice grinder or small espresso grinder earlier than including them.
- Onion, Garlic, and Ginger: One in every of our favourite methods discovered from Indian delicacies is to puree recent garlic, ginger, onion, and water earlier than cooking the puree in oil or ghee. This flavorful base provides a lot to our hen curry. We don’t suggest swapping the recent garlic and ginger for dried on this recipe. Contemporary ginger lasts a minimum of every week within the fridge so don’t fear about losing it. We like to juice leftover ginger (like in these ginger shots) or use it to make this spicy garlic ginger edamame!
- Oil or Ghee: We choose the flavour of ghee on this curry, however you should utilize oil if that’s what you might have. Ghee is a clarified butter with a better smoke level and shelf life, including a stunning toasted butter taste.
- Tomato Paste: Tomato paste provides a wealthy taste to our curry. We love utilizing the double-concentrated tubes as a result of it can save you any leftovers for an additional recipe.
- Yogurt and Cream: Don’t loosen up this curry with lower-fat choices! Plain complete milk yogurt and heavy cream make this sauce wealthy and mouth-watering. The yogurt helps tenderize the hen, and the cream balances all of the spices.
- Garam Masala: A few of the most scrumptious curry recipes we’ve tried, stir in Garam Masala in the previous couple of minutes of cooking to protect its aroma and taste. We do the identical in our hen curry, including it with the cream in the course of the last 5 minutes. Garam Masala is a heat, candy Indian spice mix that differs regionally and from house to house. I’ve a number of in my spice cupboard!
Learn how to Make Hen Curry
The ingredient checklist for this hen curry may appear lengthy, however I guess you might have virtually all the pieces in your pantry. It’s additionally fairly easy to make! You’ll begin by marinating the hen with our spices. As talked about above, 20 minutes is a lot, however you are able to do this as much as 24 hours prematurely (preserve your hen coated and within the fridge).
When able to make the curry, puree the onion, garlic, and ginger in a meals processor or blender. This fragrant paste will turn out to be the bottom of our scrumptious curry and assist thicken it.
Brown your hen in oil or ghee, and add the onion ginger puree. You’ll stir in additional spices, tomato paste, and yogurt when the water evaporates. I add my yogurt a tablespoon at a time to forestall it from separating. (Utilizing full-fat yogurt additionally helps to forestall curdling.)
Simmer for 20 minutes, after which stir in Garam Masala and cream. Give it 5 minutes, then serve over rice or with some naan or homemade flatbread. For extra curry recipes, strive our coconut ginger vegetable curry.
Our Favourite Hen Curry
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PREP
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TOTAL
This Indian hen curry recipe is wealthy, creamy and saucy. Serve it with rice (strive coconut rice) or naan bread so that you’ve one thing to select up all the creamy sauce. We don’t suggest substituting the yogurt or cream on this recipe since they add richness and taste to the sauce.
Makes 4 servings
Watch Us Make the Recipe
You Will Want
1 to 1 ½ kilos boneless, skinless hen thighs or breast
1 ½ teaspoons wonderful sea salt
1 teaspoon floor cumin
3/4 teaspoons floor coriander
1/2 teaspoon floor turmeric
1/4 teaspoon recent floor black pepper
1/4 teaspoon cayenne pepper, optionally available for warmth, add an additional 1/4 teaspoon for medium-spicy
6 medium cloves garlic, peeled
A 1-inch dice of recent ginger, peeled
1 medium onion, roughly chopped
1 ½ cups water
3 tablespoons vegetable oil or use ghee
2 tablespoons tomato paste
4 tablespoons full-fat plain unsweetened yogurt
1 teaspoon Garam Masala, see notes
3 tablespoons heavy cream
Handful of cilantro leaves, chopped, optionally available for serving
Instructions
- Marinate the Hen
1Lower the hen into 1-inch items and add them to a bowl. You’ll be able to go away the hen complete when you choose or if you’re utilizing bone-in items.
2Scatter 1/2 teaspoon salt, 1/2 teaspoon floor cumin, 1/4 teaspoon floor coriander, 1/4 teaspoon floor turmeric, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper over the hen. Toss nicely and put aside to marinate for a minimum of 20 minutes.
3Make forward: The hen might be left to marinate for as much as 24 hours; it needs to be coated and saved within the fridge.
- Make Curry
1Add garlic, ginger, onion, and 1/2 cup of water to a blender or meals processor. Mix till principally easy. It’s also possible to use an immersion blender with a cup attachment.
2Warmth the oil or ghee in a large skillet (with a lid) over medium-high warmth. Organize the marinated hen within the pan in a single layer and brown on either side, 2 to three minutes per aspect. Take away the hen from the pan and place the skillet again on the warmth.
3Add the onion-ginger combination and prepare dinner, stirring usually, till all of the water evaporates, about 5 minutes.
4Stir within the remaining 1/2 teaspoon floor cumin, 1/2 teaspoon coriander, and 1/4 teaspoon turmeric over the onion-ginger combination and prepare dinner for about 20 seconds. Stir within the tomato paste, flip the warmth all the way down to medium-low, and prepare dinner one other minute.
5Add the yogurt, a tablespoon at a time, stirring it into the sauce earlier than including any extra. Including the cream slowly prevents it from curdling.
6Return the hen items and any gathered juices to the pan, together with the remaining 1 cup of water and three/4 teaspoon of salt. Carry to a boil, flip the warmth all the way down to a simmer, and canopy with a lid. Simmer, coated, for 20 minutes.
7Take away the lid and stir within the Garam Masala and cream. Style the sauce and add the ultimate 1/4 teaspoon of salt when you really feel that it’s wanted (we virtually all the time add it).
8Flip the warmth again to medium-high and prepare dinner, stirring sometimes, till the sauce has lowered and thickened, 3 to five minutes. Serve with recent cilantro scattered on prime.
Adam and Joanne’s Suggestions
- Storing: Leftover curry might be saved within the fridge for as much as 4 days.
- Make-ahead suggestions: The hen might be left to marinate within the fridge for as much as 24 hours.
- Bone-in hen: Use about 3 kilos. There isn’t a must de-bone or lower the hen. You can also make the hen with complete hen items and shouldn’t want to regulate the recipe because the simmer time ought to nonetheless be sufficient to prepare dinner the hen till tender.
- Garam Masala: A heat, candy spice mix that differs regionally and from house to house. The combo sometimes consists of cardamon, cumin, cloves, cinnamon and nutmeg. The Garam Masala is added in direction of the top of cooking in order that the spices fragrance each chew. You should buy or make the mix. We particularly get pleasure from this one from The Spice Home.
- Ghee: A sort of clarified butter widespread in Indian delicacies. Butter is cooked till the milk solids separate and switch toasty brown. The butter is then strained. Ghee has a better smoke level and longer shelf life than common butter. You can also make ghee at house or purchase it.
- Recipe impressed by Madhur Jaffrey’s recipe for Malai wali murghi (Hen with cream)
- The vitamin info supplied under are estimates.
Diet Per Serving
Serving Measurement
1/4 of the recipe
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Energy
330
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Whole Fats
19.2g
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Saturated Fats
11.6g
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Ldl cholesterol
141.8mg
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Sodium
1022.8mg
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Carbohydrate
7.8g
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Dietary Fiber
1.2g
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Whole Sugars
3.2g
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Protein
30.8g
