Hyderabadi Tandoori Chicken Curry
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-inspired indian ready in about 55 minutes pairs boneless chicken thighs, plain yogurt, large, finely chopped 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
Instructions
- 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.
- 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.
- Step 3: Add 2 medium pureed tomatoes and cook for 8 minutes until the oil separates from the mixture and the sauce thickens slightly.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hyderabadi Tandoori Chicken Curry take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hyderabadi Tandoori Chicken Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Hyderabadi Tandoori Chicken Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hyderabadi Tandoori Chicken Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hyderabadi Tandoori Chicken Curry?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
