Before you reach for the takeaway leaflet, have a bash at this easy Indian curry - a classic rich recipe of chicken marinated in yogurt, cream and spices, this can be made in around an hour.


  • For the marinade

  • 2 tbsp unsweetened natural yogurt

  • 2 tbsp double cream

  • 1 tsp root ginger, peeled and grated

  • 4 cloves garlic, crushed

  • A generous pinch of ground cinnamon

  • ½ tsp ground peppercorns

  • 1 tbsp vegetable oil

  • ½ tsp paprika

  • ¼ tsp chilli powder

  • 500g chicken breasts, chopped into 2cm cubes

  • For the sauce

  • 3 tbsp vegetable oil

  • 2 medium onions, finely chopped

  • ¼ tsp turmeric powder

  • ½ tsp ground cumin

  • ¼ tsp salt

  • ½ tsp ground fenugreek or 1 tbsp dried fenugreek leaves (optional)

  • 100g peeled plum tomatoes, blended

  • 1 tbsp butter


  • 1.

    In a bowl, mix together the ingredients for the marinade and add the chicken. Fold the marinade into the meat. Cover and refrigerate for 30 minutes to one hour.

  • 2.

    Heat the oil for the sauce in a large pan or wok and fry the onions for 7 minutes until they are lightly browned. Add the turmeric, cumin and salt followed by the fenugreek, if using and mix for a minute.

  • 3.

    Tip in the tomatoes and cook for 3 minutes until the onion mixture becomes quite thick. Add the butter followed by the chicken pieces along with the marinade and cook on a low heat for 10 minutes until the chicken is cooked.

  • 4.

    Serve with naan bread and an onion and green leaf salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 435kj
  • Fat Total 32g
  • Saturated Fat 8g
  • Protein 28g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 567mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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