I Asked Foreign Girls If I Can Cook Indian Dinner

Ingredients

• 1 kg Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 2 pieces Onion (medium, finely chopped (or pre‑cut mini onions))
• 4 pieces Garlic Cloves (minced)
• 1 inch Fresh Ginger (peeled and minced)
• 400 g Tomato Puree (canned or blended fresh tomatoes)
• 100 g Plain Yogurt (adds creaminess; can omit for dairy‑free version)
• 3 tbsp Vegetable Oil (for sautéing)
• 1 tsp Salt
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Paprika
• 1 tsp Garam Masala
• 0.5 tsp Black Pepper
• 1 cup Water
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Chop the onions, mince the garlic and ginger, and cut the chicken into bite‑size pieces. Measure out all spices and keep them within easy reach.

   Time: PT10M

2. Sauté Aromatics

   Heat the oil in a large pot over medium heat. Add the onions and sauté until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic, Ginger & Spices

   Add minced garlic and ginger; cook for 1 minute. Then stir in turmeric, red chili powder, paprika, black pepper, and garam masala. Cook for another 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Brown the Chicken

   Add the chicken pieces, season with salt, and stir to coat with the spice mixture. Cook for 5‑6 minutes until the chicken is lightly browned on all sides.

   Time: PT6M

   Temperature: Medium heat

5. Add Tomato Puree & Yogurt

   Stir in the tomato puree and plain yogurt, mixing well to combine. Cook for 2 minutes to integrate the flavors.

   Time: PT2M

   Temperature: Medium heat

6. Simmer

   Pour in 1 cup of water, bring the curry to a gentle boil, then reduce heat to low. Cover and simmer for 15‑20 minutes until the chicken is cooked through and the sauce thickens.

   Time: PT20M

   Temperature: Low simmer

7. Finish & Garnish

   Turn off the heat. Sprinkle chopped cilantro over the curry and let it rest for 2 minutes.

   Time: PT2M

8. Serve

   Serve the chicken curry hot with steamed basmati rice, naan, or your favorite Indian bread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g