Chicken Curry with Yogurt is the kind of recipe I turn to when I want something comforting but not too heavy. The yogurt does two jobs here. First, it tenderizes the chicken during a quick marinade, and then it forms the base of a light, tangy sauce that coats each piece beautifully. What makes this version stand apart is the unusual amount of fresh coriander and mint leaves, which you stir in at the end.
They wilt into the sauce and release their fragrance as the curry simmers gently on the stove. The result is a dish with bright, herby notes balanced by warm spices.
About the Recipe
This recipe takes a lighter approach to curry by relying on yogurt rather than cream or coconut milk. The marinade, made with red chilli paste, salt, and yogurt, seasons the chicken from the inside out and keeps it moist during cooking. Meanwhile, the generous handful of fresh herbs adds a layer of flavor that feels clean and bright rather than heavy.
The method is straightforward, with a simple sauté of onions, ginger, and garlic forming the aromatic base. Because the cooking time is fairly short, the chicken stays tender and the sauce remains silky. It is a weeknight recipe that also works well when you want to serve something a bit more interesting than usual.
Why you will love this recipe
The freshness here really comes through. You use two full cups of coriander leaves and over a cup of mint, which might sound like a lot, but they cook down and give the sauce a lovely green tint and a fragrant, herby backbone. The yogurt marinade does its work in just fifteen minutes, so you do not need to plan far ahead. I usually prep the onions and herbs while the chicken sits.
The spices are warm but not overpowering, and the chilli paste adds just enough heat to keep things lively without making it too spicy. Because the curry simmers covered, the flavors meld together nicely and the chicken becomes really tender. It pairs beautifully with plain basmati rice or even warm flatbreads.
Chicken Curry with Yogurt
Cooking Tips
Make sure to use full fat yogurt so the sauce does not curdle when you add it to the hot pan. Drain the marinade before adding the chicken to the pan, that way the pieces can brown slightly and develop more flavor. Keep the flame high during the initial stir fry so the chicken gets a bit of color on the edges. When you add the yogurt back, lower the heat right away and let it simmer gently.
Stir occasionally to prevent sticking. If the sauce looks too thick, add a splash of water. Taste before serving and adjust the salt if needed.
Serving and Storing Suggestions
This recipe serves about four people and takes around an hour from start to finish, including marinating time. Serve it hot with steamed basmati rice, jeera rice, or even rotis. A simple salad of sliced cucumbers and onions on the side adds a nice crunch. Leftovers keep well in the fridge for up to three days.
Reheat gently on the stove with a little water to loosen the sauce. The flavors often taste even better the next day once everything has had time to settle.
Similar Recipes
- Butter Chicken
- Chicken Tikka Masala
- Chicken Korma
- Green Chicken Curry
- Chicken Saag
Nutrient Benefits
Chicken provides lean protein that helps with muscle repair and keeps you feeling full longer. Yogurt adds probiotics that support digestion and contributes calcium for bone health. Fresh coriander and mint leaves are rich in antioxidants and add vitamins A and C. Ginger and garlic have anti inflammatory properties and support immune function.
The spices like cumin and coriander powder aid digestion and add warmth without excessive calories. This curry is relatively low in fat if you stick to the oil measurement and use skinless chicken.
Chicken Curry with Yogurt
Ingredients
- 1 Chicken (small, skinned, cut into bite-sized pieces)
- 1/2 cup Yogurt
- 2 Onions (medium, finely chopped)
- 1 tbsp Ginger (minced)
- 1 tbsp Garlic (minced)
- 1 Green Chillies (finely chopped)
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin Powder
- 2 cups Coriander Leaves (finely chopped)
- 1 1/4 cups Mint Leaves (finely chopped)
- 1 tbsp Oil
- 1/2 tsp Red Chilli Paste
- 1/2 tsp Salt
Instructions
- Combine the red chilli paste, salt and 1/4 cup of yogurt in a bowl.
- Add the chicken pieces and mix well.
- Keep aside for 15 minutes.
- Heat oil in a large pan over medium flame.
- Saute the onions until transparent.
- Add the ginger and garlic.
- Stir-fry for 3 to 5 minutes.
- Add the green chillies, coriander and cumin powder.
- Mix well.
- Drain the marinade and add the chicken pieces to the pan.
- Stir-fry over high flame for 4 to 5 minutes, stirring all the time.
- Add the remaining yogurt to the bowl that was used to marinate the chicken.
- Mix well so that any leftover marinade is mixed well with the yogurt.
- Pour this into the pan and mix well.
- Add the coriander and mint leaves.
- Cover the pan with a lid and bring to a boil over low flame.
- Simmer for 20 minutes or until the chicken is cooked.
- Remove and serve hot with rice.
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Frequently Asked Questions
Can I use chicken thighs instead of a whole small chicken?
Yes, boneless thighs work really well in this recipe. They stay juicy and have more flavor than breast meat. Just cut them into bite sized pieces and follow the same marinating and cooking steps.
What if I do not have fresh mint leaves?
You can skip the mint and use extra coriander leaves instead, or reduce the total amount of herbs to about two cups. The curry will still taste good, just a bit less fragrant.
How do I prevent the yogurt from curdling when I add it to the pan?
Make sure the yogurt is at room temperature before adding it, and lower the heat to medium or low. Stir constantly as you pour it in, and let it simmer gently rather than boiling hard.
Can I make this curry ahead of time?
Yes, you can cook it a day in advance and store it in the fridge. Reheat slowly on the stove with a splash of water. The flavors actually deepen after sitting overnight.
Is there a way to make this less spicy?
Reduce the red chilli paste to a quarter teaspoon or leave it out entirely. You can also skip the green chillies or remove the seeds before chopping them.
