Rajasthani Chicken Curry

Rachel Allen uses a wealth of spices in this creamy curry from western India, served with a scattering of coriander leaves and fluffy basmati rice
By Rachel Allen
Rajasthani Chicken Curry
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 chicken, jointed into 4 or 6 pieces
  • 4 tbsp sunflower oil
  • 2 onions, sliced
  • 1 x 6 cm stick of cinnamon
  • 1 tbsp grated ginger
  • 4 cloves garlic, finely chopped
  • 1 tsp turmeric
  • 1 1/2 tsp paprika
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cumin
  • green cardamom, seeds only, crushed
  • 200 g can chopped tomatoes
  • 1 tsp sugar
  • 100 ml water
  • 125 ml Greek yogurt
  • coriander leaves, for garnish
  • basmati rice, to serve


1. Pat the chicken pieces with kitchen paper and sprinkle with salt. Heat 2 tbsp of the oil in a large, wide pan and brown the chicken pieces in batches until golden, then remove.

2. Add a little more oil if needed, add the onions and cinnamon stick to the pan and cook until soft, for about 5 minutes, then add the ginger and garlic, and cook for about another 2 minutes, before adding the turmeric, paprika, nutmeg, cumin and crushed cardamom.

3. Stir for a minute, then add the chicken pieces followed by the tomatoes, sugar and water, and bring to a simmer. Cover, and cook for about 20 minutes, or until the chicken is cooked.

4. Remove from the heat and allow to cool slightly, before stirring in the yogurt and scattering with the coriander. Serve warm, with buttered basmati rice.

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