Indian-Style Tomato Chicken Curry
A classic Indian curry made with pantry staples, featuring tender chicken in a rich tomato-based sauce with aromatic spices. This dish is perfect for serving over rice or with naan bread. This indian-inspired chicken ready in about 50 minutes pairs large, finely chopped Yellow onion, minced Garlic, tablespoon, grated Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1.5 pounds, cut into 1-inch pieces Boneless chicken thighs
- 1 large, finely chopped Yellow onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Tomato paste
- 2 teaspoons Curry powder
- 1 teaspoon Garam masala
- 1/2 cup Water
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat, then add 1 large yellow onion, finely chopped, and cook for 4-5 minutes until golden brown and caramelized.
- Step 2: Add 4 cloves garlic, minced, and 1 tablespoon fresh ginger, grated, stirring for 1 minute until fragrant and the garlic turns golden.
- Step 3: Stir in 2 tablespoons tomato paste and 2 teaspoons curry powder, cooking for 2 minutes until the paste darkens slightly and the oil separates from the mixture.
- Step 4: Add 1.5 pounds boneless chicken thighs, cut into 1-inch pieces, and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
- Step 5: Pour in 1/2 cup water, 1 teaspoon garam masala, and 1/2 teaspoon salt, stirring to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until the chicken is tender and the sauce has thickened to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Style Tomato Chicken Curry take to make?
Total time is about 50 minutes (20 min prep + 30 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 Indian-Style Tomato 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 minced garlic from drying out.
Can I substitute ingredients in Indian-Style Tomato 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 Indian-Style Tomato 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 Indian-Style Tomato Chicken Curry?
Indian chicken 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
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Love how the Indian come through in every bite.
