It is super easy to prepare and cook and is super tasty. the It’s an all time family favorite, more so the boneless version but I like my chicken with bones. It is a low spiced version and the kids enjoy it tremendously with a bowl of steaming hot rice or roti (flat bread), topped with a dollop of ghee.

Prep Time: 10 Mins

Cooking Time: 25 mins
Recipe Level: Easy
Spice Level: Low 

Serves: 4 People
Shelf Life: Can be refrigerated for 2-3 days
Serving Suggestion: With steamed rice or roti


A bowl, wooden spoon, saucepan with lid and spatula.


  • 500 gms chicken with bones (I used hormone free chicken thighs, approx 6 pieces)
  • 2 tablespoon yogurt
  • 1 large onion -made into a paste using a mixer 
  • 2 medium tomatoes made into a puree
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1/2 Green chili, chopped fine (optional)
  • 1 teaspoon lemon juice
  • 1 tablespoon oil
  • 1/2 cup chopped coriander
  • 1 teaspoon salt (adjust to taste)


  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 stick cinnamon – ½ inch
  • 1 Black cardamom
  • 1 Bay leaf
  • 2 tsp kasoori methi


  1. Marinate the chicken thighs in yogurt and salt, preferable overnight for at least two hours.
  2. Heat oil in a heavy bottom sauce pan. Add the whole spices – cinnamon, black cardamom, bay leaf in hot oil and let them sizzle.
  3. Now add the onion paste and a pinch of salt. Sauté until the water in the onions dry up and the color changes to a light brown. If the onions stick to the bottom of the pan, add a tsp of oil. (I prepare my weekly onion masala by blending and cooking 12 onions, so it is ready to use – in the fridge)
  4. Add the ginger-garlic paste and green chili and fry a couple of minutes until fragrant.
  5. Next add in the tomato puree and blend it well with the onions. Fry this for a few minutes to cook the puree well. Add a splash of water if the mixture sticks to the bottom. This is the spice paste or as we call it “Masala”. You will be able to see oil on the sides of the masala. This should take 8-10 minutes minutes of medium heat. (Again, I pre-make my weekly masala using about 15 tomatoes)
  6. Now add in the dry masalas – turmeric, coriander powder and garam masala and stir in the spices. Add a splash of water so that the spices don’t burn. Give this a good stir and remove the pan from the heat. Now add the marinated chicken yogurt and mix it well with the onion-tomato base and return to heat.
  7. Now cook the chicken pieces in the onion-tomato base for 5 minutes on medium high heat until the chicken is sealed and the well coated with the mixture.
  8. Add in 1 cup of water to the pan so as to make a thin curry and give the ingredients a stir. You can add less or more water depending on the consistency you require.
  9. Sprinkle 1 tsp of kasoori methi by crushing it between the palms of your hands.
  10. 10. Cover the pan with a lid and cook on low heat for approximately 8-10 minutes or until the chicken is well done. 
  11. 11. Take it off the hob and let it sit with the lid on for 15 mins. Garnish with fresh coriander leaves and serve.


  • This is a mild kid friendly low spiced and virtually no chilli version of chicken curry- home, which my girls greatly enjoy.
  • I prepare weekly masala’s of onion paste and tomato paste which makes everyday cooking much faster and easier.

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