Chicken & Poultry

Creamy Garlic and Chilli Chicken Curry

A rich and aromatic chicken curry with tender thighs in a creamy sauce infused with garlic, ginger, and warming spices. Perfect for family dinners with just the right amount of heat.

5 (2 reviews)
By Ricky Robinson Updated May 19, 2026

This curry strikes the perfect balance between comfort and complexity. The chicken thighs stay beautifully tender while the combination of garlic and ginger pastes builds a fragrant base that develops into something really special. The cream and yogurt create a luxurious sauce that's rich but not heavy, with just enough chilli to warm things up without overwhelming the other flavours.

Using chicken thighs instead of breasts ensures the meat stays moist and flavourful, even after simmering in the sauce.

The toasted almonds at the end add a lovely crunch and nutty sweetness that complements the warmth of the spices. It's the sort of curry that works well for a weeknight but feels special enough for guests. The lime juice brightened everything up at the end, so don't skip it.

Creamy Garlic and Chilli Chicken Curry recipe image
Creamy Garlic and Chilli Chicken Curry

What makes this curry particularly good is how the yogurt and cream work together. The yogurt adds a subtle tang that cuts through the richness while the cream gives it that silky texture. The garam masala goes in at the very end to preserve its aromatic qualities, and you'll notice the difference it makes to the overall depth of flavour.

This recipe serves six people generously, making it ideal when you've got a crowd to feed. The sauce has enough body to coat rice beautifully, and it reheats well the next day once the flavours have had more time to develop. If you can't find ghee, olive oil works perfectly fine, though ghee does add a subtle nuttiness that complements the almonds.

Creamy Garlic and Chilli Chicken Curry

Chicken Garlic Ginger
Total Time 45 min
Servings 6 servings
Calories 485 cal
Protein 42g

Ingredients

Equipment Needed

  • Large Pan
  • Knife
  • Chopping Board

Instructions

  1. 1

    Heat ghee or oil in a large pan over high heat. Add the chicken and cook for 3-4 minutes to get some colour, then remove from the pan and set aside.

  2. 2

    Add the onion, ginger and garlic pastes to the same pan. Cook for 3-4 minutes until the onion is translucent.

  3. 3

    Stir in the cumin, coriander, chilli flakes, and salt. Immediately pour in the chicken stock, double cream and yogurt. Add the bay leaf and cinnamon stick.

  4. 4

    Return the chicken to the pan and bring to a boil, then turn down to medium. Simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.

  5. 5

    Stir in the garam masala and lime juice. Top with the toasted almonds and serve immediately.

Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store in an airtight container in the refrigerator for up to 3 days. This curry also freezes well for up to 3 months—defrost overnight in the fridge and reheat gently on the hob with a splash of stock if needed.

Plate it up

Serving Suggestions

Serve with steamed basmati rice or warm naan bread to soak up the creamy sauce. A simple cucumber raita or fresh coriander chutney makes a cooling accompaniment to balance the gentle heat.

Rate & Review

5 • 2 reviews

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