North Indian chicken and potato curry

Name: North Indian chicken and potato curry
Prep time: 135 min
Cook time: 50 min
Total time: 185 min
Yield: 4 servings

Posted: 10/01/2026Updated: 30/07/2026

Chicken thighs and potatoes simmered in a curry with warming and aromatic spices, yoghurt, and a rich tomato-based sauce.

Active prep: 15 minutesPassive prep: 2 hoursActive cooking: 15 minutesPassive cooking: 35 minutes

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Ingredients

Adjust servingsServings

Chicken marinade

500 grams Chicken thighs, boneless and skinless
120 grams Yoghurt
3 teaspoons Ginger paste
3 teaspoons Garlic paste
0.5 teaspoon Fine salt

Curry

3 medium Potatoes
1 large Brown onion, julienned
550 grams Fresh tomatoes, chopped
6 Green cardamon pods
1.5 teaspoons Fennel seeds
2 teaspoons Cumin seeds
5 Whole cloves
1 teaspoon Ground coriander
1.5 teaspoons Ground turmeric
0.5 teaspoon Ground nutmeg
1 teaspoon Chilli powder
1 teaspoon Ground cinnamon
2 teaspoons Fenugreek
Salt, to taste
1 handful Fresh coriander
2 tablespoons Ghee
Water, added as needed

Instructions

Chicken marinade

In a large bowl, mix the yoghurt, garlic and ginger paste, and salt.
Cut the chicken thighs into slightly larger than bite-size pieces, add to the bowl, coat well, and marinate for at least 2 hours (overnight recommended).

Curry

Peel the potatoes, cut into 3–4 cm pieces, and parboil in salted water for 10-12 minutes until just tender but not fully cooked. Drain and set aside.
Heat the ghee in a pot over medium heat. Add the cardamom pods, fennel seeds, cumin seeds and cloves. Fry for 30 seconds until fragrant.
Add the onion with a pinch of salt and cook until golden brown (about 10–12 minutes).
Stir in the ground coriander, turmeric, nutmeg, chilli powder and cinnamon. Cook for 1–2 minutes until fragrant (adding a little water to prevent burning if needed). Optionally remove the whole cloves and cardamom pods.
Add the tomatoes and cook, stirring occasionally, until the tomatoes fully break down, darken, and the mixture thickens into a thickened masala. The oil should start to separate at the edges. Add splashes of water if it becomes dry.
Add the marinated chicken (with its yoghurt marinade) and stir to coat.
Simmer for 15 minutes uncovered, stirring occasionally until the curry starts to thicken. Add splashes of water when needed.
Add the parboiled potatoes and simmer partially covered for a final 10-15 minutes, until the chicken is tender and the potatoes are fully cooked.
Gently crush the fenugreek in your palms before stirring into the curry. Finally, garnish with chopped fresh coriander before serving.

Helpful notes

Cooking tips

To maximise the flavour of the whole spices (cardamom, fennel seeds, cumin, and cloves), toast them in the hot ghee for a few seconds before adding the onions. This helps release their oils and deepens the flavour.
When cooking the onions, ensure they're browned well but not burnt, as this caramelisation adds depth of flavour.
Keep the heat on medium (or even medium-low) to avoid the yogurt curdling. High heat can cause the yogurt to break and separate, which will ruin the texture.
Instead of simmering the potatoes until cooked, roast the potatoes for 30 minutes until slightly golden then stir them into the curry at the end of cooking. This keeps the potatoes slightly firmer but also created a caramelised exterior that enhances the flavour of the curry.
If the sauce becomes too thick during cooking, add a little water to loosen it up.
Add fenugreek at the end to preserve its delicate flavour and aroma.

Alternative ingredients

Butter, mustard oil or a neutral oil can be used instead of ghee.
Ground cardamon can be used instead of the whole spice. Add with the other ground spices.
Anise seeds or more cumin seeds can be used in place of fennel seeds.
Canned tomatoes can be used instead of fresh tomatoes.

Storage instructions

Allow the curry to cool to room temperature before storing.

Refrigeration: Transfer the curry to an airtight container and refrigerate. It should last for about 3-4 days in the fridge.

Freezing: Store the curry in freezer-safe containers or resealable freezer bags. It will last for up to 3 months in the freezer. It's best to store the potatoes separately if possible, as they can change texture once frozen and thawed. You can add them back when re-heating.

Re-heating instructions

If re-heating from frozen, thaw overnight in the fridge.

Stove: Re-heat on low heat, stirring occasionally to ensure it heats evenly. If the curry thickens too much in the fridge, add a splash of water to get the desired consistency.

Microwave: Place the curry in a microwave-safe dish, and heat in short intervals (1-2 minutes), stirring in between, until thoroughly heated. Add a splash of water if the sauce is too thick.

Nutrition and dietary facts

Gluten-free

Per serving:Calories: 476kcal (21%), Protein: 40.6g (68%), Fat: 23.4g (29%), Saturated fat: 9.8g (65%), Carbohydrates: 32g (12%), Sugars: 5.8g (23%), Fibre: 6.1g (20%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.