Hyderabadi Tandoori Chicken Curry

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A fragrant, cream-based curry with tender chicken marinated in tandoori spices, simmered in a rich tomato-onion gravy with a hint of cardamom. This Indian recipe, ready in about 55 minutes, pairs boneless chicken thighs, plain yogurt, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lb boneless chicken thighs
• 1/2 cup plain yogurt
• 1 large, finely chopped onion
• 1 tbsp, grated fresh ginger
• 4, minced garlic cloves
• 2 medium, pureed tomato
• 1/4 cup heavy cream
• 1 tsp garam masala
• 1 tbsp ground coriander
• 1/2 tsp turmeric
• 2 tbsp coconut oil
• 2 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, mix 1 lb boneless chicken thighs with 1/2 cup plain yogurt, 1 tbsp grated ginger, 4 minced garlic cloves, 1/2 tsp turmeric, and 1 tbsp ground coriander. Cover and refrigerate for 30 minutes.
2. Step 2: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 large finely chopped onion and sauté for 5 minutes until golden brown and translucent.
3. Step 3: Add 2 medium pureed tomatoes and cook for 8 minutes until the oil separates from the mixture and the sauce thickens slightly.
4. Step 4: Stir in 1 tsp garam masala, then add the marinated chicken with its marinade. Cook for 7 minutes, stirring occasionally, until chicken is no longer pink.
5. Step 5: Reduce heat to low, stir in 1/4 cup heavy cream, and simmer for 10 minutes until the sauce coats the back of a spoon. Sprinkle with 2 tbsp chopped cilantro before serving.