Indian-Spiced Chicken Simmered in Yogurt and Tomato

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A robust chicken curry where tender pieces simmer in a tangy yogurt and tomato sauce with Indian spices. This Indian-inspired curry recipe, ready in about 60 minutes, pairs chicken thighs, bone-in, plain yogurt, tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, 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.

Prep: 20 min Cook: 40 min Serves 6 Indian cuisine 410 cal/serving

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Ingredients

1 kg chicken thighs, bone-in
1 cup plain yogurt
3/4 cup tomato puree
1 large onion, finely chopped
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1 medium green chili, chopped
3 tbsp vegetable oil
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric powder
1 tsp red chili powder
1 1/2 tsp salt
1/2 cup water
3 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large deep pan over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until golden.
Step 2: Add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 medium chopped green chili; cook for 2 minutes until fragrant.
Step 3: Stir in 1 tbsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 1/2 tsp salt; cook spices for 1 minute.
Step 4: Add 1 kg bone-in chicken thighs and sear for 5 minutes, turning to brown all sides.
Step 5: Mix in 3/4 cup tomato puree and 1 cup plain yogurt gradually, stirring to combine without curdling.
Step 6: Pour in 1/2 cup water, cover, and simmer on low heat for 30 minutes until chicken is tender and sauce thickens.
Step 7: Garnish with 3 tbsp chopped fresh cilantro before serving with basmati rice or naan bread.