Easy Weeknight Chicken Curry (Pakistani Style)

After a long day, nothing beats coming home to a comforting, homemade meal. This easy weeknight chicken curry is my go-to for busy nights. With its rich, creamy sauce and perfectly spiced chicken, it feels like a warm hug in a bowl. Even if you’re new to cooking, you’ll find this recipe simple and incredibly satisfying.

About Chicken Curry

This recipe came from my love for bold, hearty curries but with a time-saving twist. It combines tender chicken simmered in a fragrant, spiced tomato-based sauce, offering a taste of tradition with a modern, weeknight-friendly approach. Chicken curry is a beloved staple in South Asian cuisine, especially in Indian and Pakistani households. I grew up enjoying it at family dinners, where its warm, aromatic spices filled the kitchen with irresistible scents. This recipe simplifies those classic flavors for everyday cooking.

Why This Recipe is My Favorite

The best part about this recipe is how it combines easy steps with delicious results.

• Quick & Easy: Ready in just 30 minutes!
• Family-Friendly: Mild yet flavorful, suitable for all palates.
• One-Pan Wonder: Less cleanup for busy weeknights.
• Budget-Friendly: Uses pantry staples and affordable ingredients.

Ingredients For the Chicken Curry:

• Boneless, skinless chicken -cooks quickly and absorbs the curry flavors well. It’s a lean, healthy protein option but can be swapped with bone-in chicken, turkey, or tofu for variety.
• Onions-form the base of the curry, adding sweetness and depth when sautéed. They balance the spices and provide a rich, aromatic foundation for the sauce.
• Ginger Garlic Paste- adds a strong, aromatic flavor that complements the spices in the curry. It's known for its health benefits, including immune-boosting properties.
• Tomatoes (Fresh or Canned)-Tomatoes provide sweetness and acidity to the curry, thickening the sauce and adding tang. Fresh or canned tomatoes both work well in creating the base.
• Yogurt & Fresh Cream-Yogurt offers a creamy, tangy richness, while fresh milk cream adds a sweet, creamy texture. Both help mellow the spices and create a smooth, luscious sauce.
• Spices- (Salt, Curry Powder, Turmeric, Cumin, Coriander, Chili Powder)These spices give the curry its distinctive flavor, with curry powder offering a balanced mix, turmeric for earthiness, cumin for smokiness, and chili powder for heat.
• Oil (Vegetable or Ghee)-Oil or ghee is used to sauté the onions, garlic, and spices, helping release their essential oils and creating the flavorful base for the curry. Ghee adds richness, while vegetable oil keeps it lighter.

Chicken Curry Using Tenders:

Chicken tenders are an excellent choice for making curry due to their naturally tender texture and quick cooking time. Their mild flavor absorbs spices well, creating a rich and flavorful curry. Cutting them into bite-sized pieces ensures even cooking and a satisfying, juicy result.

Recipe Notes:

• Use boneless, skinless chicken tenders or thighs for the juiciest curry. Chicken breasts work too but may be less tender.
• Adjust the chili powder and other spices to control the heat. For a milder curry, reduce or omit the chili powder.
• Sauté onions until golden brown for deeper flavor. Avoid rushing this step for the best results.
• If the curry is too thick, add a splash of water or broth. Simmer longer for a thicker sauce.
• Use full-fat yogurt and fresh cream for a rich, creamy curry. Stir well to prevent curdling.

How to Serve Chicken Curry:

Garnish with fresh cilantro or parsley or finely chopped ginger for added freshness and aroma. Top with butter serve with basmati rice, naan, or roti for a complete meal.

How to store leftover Curry:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the best texture and flavor.

Cool the curry completely before freezing. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Make Chicken Curry:

Sauté Onion:

Heat oil in a large pan over medium heat. Add onions and cook until golden brown.

Cook Chicken:

Stir in the chicken pieces and cook for another 2-3 minutes stirring occasionally, until it turns light golden.

Add Ginger Garlic paste:

Add ginger-garlic paste and cook for 30-40 seconds until aromatic.

Add Spices:

Sprinkle in turmeric powder, roasted cumin and coriander powder, and chili powder. Stir well and toast the spices for 1-2 minutes.

Add Tomatoes and Yogurt:

Pour in tomato paste or puree and stir. Let the mixture simmer for 10 minutes until the tomatoes are cooked and the sauce thickens.

As the water reduces, you may hear a sizzling sound. Lower the heat slightly and cook for another 5 minutes until the oil starts separating from the gravy.

Stir in yogurt and simmer until the oil separates again and the chicken is fully cooked.

Add Cream :

Reduce the heat to low. Add cream and simmer 2-3 minutes.

Season and Serve:

Adjust salt. Stir in crushed fenugreek leaves, garam masala, and Nigella seeds (Kalonji). Cover and turn off the heat. Garnish with fresh cilantro, finely chopped ginger, and top with butter. Serve hot with rice, naan, or your favorite sides

FAQs

1. How can I prevent the chicken from becoming dry in my curry?

Avoid overcooking the chicken.

Simmer the sauce first, then add the chicken and cook just until done for tender results.

2. Should I brown the chicken before adding it to the curry?

It depends on the recipe.

Browning adds flavor but is not always required. Some recipes suggest adding raw chicken directly to the simmering sauce.

4. What are common ingredients in a quick chicken curry?

• Chicken, onions, garlic, ginger, curry powder, garam masala, tomatoes, and coconut milk.

Want healthier chicken recipes?

Easy Fried Chicken Cutlets

Classic Southern Sausage Gravy

Baked Chicken Wings (Ginger-Lemon Flavored)

Air Fryer Boneless Skinless Chicken Thighs

Chicken Karahi Recipe (Kadahi Chicken)

Air Fryer Chicken Tikka Recipe