Himalayan Chicken Curry
A deeply spiced, comforting curry made with tender chicken thighs, aromatic herbs, and the subtle depth of Himalayan salt. Perfect for cozy dinners and exploring authentic Himalayan flavors at home.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless cut into chunks
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder adjust to taste
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1 cup water or low-sodium chicken broth
- 2 tablespoons oil vegetable oil or ghee
- 1 teaspoon Himalayan chicken salt
- 0.5 teaspoon garam masala
- fresh cilantro chopped, for garnish
- 0.5 cup coconut milk optional, for creamier texture
- 1 green chili optional, for heat
Instructions
- In a bowl, marinate chicken with yogurt, lemon juice, ginger garlic paste, turmeric, and cumin. Let it sit for 30 minutes (overnight is even better).
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- Stir in tomatoes and cook until soft. Mash them with the back of a spoon.
- Add chili powder, coriander, and salt. Mix well and cook the spices for 1–2 minutes.
- Add the marinated chicken pieces. Cook on high for 3–5 minutes until seared.
- Pour in water or broth. Cover and simmer on low heat for 20–25 minutes until chicken is tender and sauce is thick.
- Stir in garam masala and optional coconut milk. Simmer 3 more minutes.
- Garnish with chopped cilantro and serve hot with rice or flatbread.
Notes
Marinate the chicken longer for a deeper flavor. Chicken thighs are best for juicy texture. Add coconut milk at the end for creaminess without muting the spices. Use a heavy pan to avoid burning spices. Leftovers can be used for momo filling or as a base for soup.