Creamy Chicken Curry Recipe with Garlic & Ginger Marinated Chicken

In this creamy dish we’ll make a delicious ginger and garlic chicken marinade, then add the grilled chicken to my tastiest curry recipe.

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Introduction

There’s nothing I love more than cooking authentic Indian dishes, or in fact authentic dishes of any kind and from any cuisine. I pride myself on my knowledge of all things traditional and honest about almost all of the dishes I recreate.

Whether I’m making a beautiful, creamy Mughal chicken Rezala or a lesser known, but equally delicious and equally complex Southern Indian curry recipe, I will always try to adhere to the techniques and approaches traditionally employed.

But sometimes, you just want to play around. After all, a little experimentation can lead to some wonderful things. Especially in the kitchen!

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This creamy chicken curry recipe is a perfect example of that experimentation. Using my rogan josh recipe as a base, this creamy chicken curry takes one of my very best recipes and adds creaminess, crispy chicken skin and marinated chicken for texture, flavour and additional deliciousness.

It isn’t a traditional representation of the rogan josh and shouldn’t be considered as such. But nor is most of the food we eat.

All food, in fact, is an abstraction of some kind. It is the natural ebb and flow of evolution and it’s how good dishes become great dishes and how new ideas find their way into our culinary arsenal.

Tradition is great, but, quite simply, so is this.

Step-by-Step How to – Creamy Chicken Curry Recipe with Garlic & Ginger Marinated Chicken

As with all things, the very first thing we need to do in this creamy chicken curry recipe is to prepare our ingredients in advance. It saves us from slipping up later on and finding ourselves rushing to prepare ingredients while other ingredients burn in their pans.

The very first step in this instance is to make our garlic & ginger marinated chicken. Add ginger and garlic (either in paste form or very finely chopped) to enough yogurt to coat your chicken and a pinch of salt.

Strip the skin from the skin and pat the legs dry, setting the skin aside. Place the legs into the marinade and allow it to rest for at least a couple of hours or ideally overnight.

You can also mix in spices if you like, but this is a good base level to start from. Once the garlic & ginger marinated chicken comes naturally to you, you can experiment further to see what works for you.

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Season that chicken skin with salt and lay it on a tray lined with baking paper. Place another sheet on top and place something heavy and ovenproof on top to flatten it as it cooks.

You then want to bake it for about 30 minutes on a relatively high temperature, before removing the weighting item and the top piece of baking paper and finishing it off for however long it takes to crisp up and colour. This will probably take roughly 10 – 15 more minutes, but you’ll want to keep your eye on it.

Once the chicken is suitably marinated, you’ll want to get everything else ready. The easiest thing to start with is to make a spice mix. The spices include star anise, cumin, fennel, cardamom, mace, cinnamon, coriander, chilli powder, paprika and cayenne pepper.

Firstly, you’ll want to set your star anise aside. If your cinnamon is in stick form, you’ll want to leave that with the star anise as well.

Second, you’ll want to take any other whole seeds and toast them in a hot dry pan until the smell starts to lift from the pan and the seeds turn brittle. If the pan is suitably hot, this won’t take more than 30 – 60 seconds. This might include your cumin, fennel, coriander or your cardamom.

You can then grind them up in a pestle and mortar and set them aside with any remaining powdered spices, which will almost definitely include the chilli, paprika, mace and cayenne.

If your cumin, cinnamon, coriander, fennel or anything else at all are in powder form, that’s really ok. It absolutely doesn’t matter. They’ll still work just fine.

I’ll note down some more specific quantities below, but for a very easy reference, with this quantity of spices, you’re really only looking at 1/4 – 1tsp of each, varying in accordance with your own preferences. If in doubt, consult the numbers I use below or just use half a teaspoon.

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Next up, if you’re using fresh garlic and ginger, you’ll want to peel them, finely chop them and grind them into a paste. You don’t have to – very finely chopping them will do the job acceptably – but it helps to build the consistency of the sauce and it’s a more traditional technique.

You’ll also want to finely dice your onion and set that aside ready to cook. You can add the star anise to it at this stage as you’ll be cooking them together, and the cinnamon if you have a whole stick.

Now, we’re ready to cook. You’ll want to take the chicken legs and shake off any excess marinade. You want to leave a little behind, but big clumps will make your chicken difficult to cook evenly.

Pop the chicken in the oven for about 40 – 45 minutes and then switch to the grill – or the broiler, for you American readers – just to colour it a little.

While your chicken is roasting away, season your chopped onion with salt and cook it in a warm pan with a generous amount of butter for 10 minutes or so.

When ready, add the dry spices and after a minute or so, the garlic and ginger paste. Once they’ve had further minute or so to cook, add the stock and reduce everything down until you have a nice, relatively thick sauce.

Blend everything together and add a good splash of cream. Reduce further if desired and season with salt, then serve, garnishing with fresh coriander and the crispy, crunchy pieces of delicious, delightful chicken skin.

A few final things to remember

  • You could leave the skin on the chicken when you marinade and cook it, but if you do, you’ll miss out on the awesome opportunity to crisp it up and sprinkle it all over the top of your curry, a perfect combination of two of the world’s greatest things.
  • Lamb would also be a very appropriate option. It melts down wonderfully and lends itself well to this particular set of flavours.
  • Instead of preparing the garlic & ginger marinated chicken, you could simply dice the chicken up and throw it straight in to cook in the sauce, or you could dice it up before you marinade to create tikka.

Similar Recipes & Useful Sides

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – A sexy, buttery, creamy chicken curry recipe and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.

Thai Chicken Massaman Curry – Another delicious creamy chicken curry recipe which perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India’s most indulgent dishes.

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Creamy Chicken Curry Recipe with Ginger & Garlic Chicken Marinade

Creamy Chicken Curry Recipe with Ginger & Garlic Chicken Marinade

In this creamy, spiced dish we'll be making a delicious ginger and garlic chicken marinade, then adding the grilled chicken to my tastiest curry recipe.
Prep Time 2 hrs
Cook Time 45 mins
Course Dinner, main, Main Course
Cuisine English, Indian
Servings 2

Ingredients
  

  • 250 g Plain Yogurt
  • 2 Chicken Legs with skin
  • 1 tbsp Butter ghee or butter would also work well
  • 1 Star Anise
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Fennel Seeds
  • 5 Cardamom Pods
  • 1 lrg Onion
  • 1/2 tsp Mace
  • 1 stick Cinnamon
  • 1 tsp Coriander Seeds
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 2 thumbs Ginger or 1 heaped teaspoon of paste
  • 4 cloves Garlic or 1 heaped teaspoon of paste
  • 1 Bay Leaf
  • 400 ml Chicken Stock
  • 200 ml Cream double ideally, but single would work in a pinch
  • Fresh Coriander optional
  • Salt

Instructions
 

Marinade & Chicken Skin

  • Finely chop (unless you're using paste) half the ginger and garlic with roughly 250g yogurt and a pinch of salt.
  • Strip the skin from the skin and pat the legs dry, setting the skin aside. Place the legs into the marinade and allow it to rest for at least a couple of hours or ideally overnight.
  • Season the skin with salt and lay it on a tray lined with baking paper. Place another sheet on top and place something heavy and ovenproof on top to flatten it as it cooks. Bake for 30 minutes at 200c, then remove the weighting item and the top piece of baking paper and continue to cook the skin until brown.

Spices & Prep

  • Toast your cumin, fennel, coriander or your cardamom in a hot dry pan until the smell starts to lift from the pan and the seeds turn brittle. 30-60 seconds. Grind them up in a pestle and mortar and set them aside with the chilli, paprika, mace and cayenne.
  • Peel and finely chop the remaining garlic and ginger and grind them into a paste.
  • Finely dice your onion and set it aside ready to cook with the star anise and the cinnamon stick.

Cook

  • Shake off any excess marinade from the chicken legs and put them in the oven for about 40 – 45 minutes. Once they're done, switch to the grill/broiler and colour them a little more.
  • While the chicken cooks, season your chopped onion with salt and cook it in a warm pan with a generous amount of butter, ghee or oil for 10 minutes or so.
  • When ready, add the dry spices and after a minute or so, the garlic and ginger paste. Once they've had further minute or so to cook, add the stock and reduce everything down until you have a nice thick sauce.
  • Blend everything together (optional) and add a good splash of cream. Reduce further if desired and season with salt, then serve, garnishing with fresh coriander and chicken skin.
Keyword Creamy Chicken Curry, Creamy Chicken Curry Recipe, Garlic Marinated Chicken, Ginger Marinated Chicken

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