Creamy Tandoori Chicken in Tomato-Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Velvety chicken simmered in a fragrant tomato-cream sauce infused with fresh ginger, garlic, and aromatic spices, finished with a whisper of garam masala for an elegant weeknight meal. This indian-inspired chicken ready in about 50 minutes blends boneless chicken thighs, ghee, large yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless chicken thighs
• 2 tbsp ghee
• 1 large yellow onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup plain yogurt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/4 cup fresh cilantro
• 2 tbsp butter

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with salt and pepper. Heat ghee in a large skillet over medium-high heat until shimmering. Add chicken and sear for 3 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add diced onion to the skillet and cook for 5 minutes over medium heat until translucent and lightly caramelized, stirring occasionally to prevent sticking.
3. Step 3: Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant and the edges start to turn golden.
4. Step 4: Add tomato paste and cook for 2 minutes, stirring constantly, until the oil separates and the paste deepens in color.
5. Step 5: Stir in crushed tomatoes, cumin, coriander, turmeric, and cayenne. Simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Return chicken to the skillet, nestling it into the sauce. Add yogurt and heavy cream, then reduce heat to low. Simmer gently for 15 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
7. Step 7: Stir in chopped cilantro and 2 tablespoons butter until melted and the sauce glistens. Taste and adjust seasoning with salt and pepper.