Pan-Seared Chicken Thighs with Garam Masala and Tomato Curry

By AislePrompt Editorial · ·

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.

Juicy pan-seared chicken thighs simmered in a fragrant tomato curry infused with warm garam masala spices. This Indian-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, ground garam masala, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken thighs and season evenly with 2 tsp ground garam masala, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 1 diced medium yellow onion to the skillet. Sauté for 4-5 minutes until translucent.
  4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  5. Step 5: Pour in 1 can (14 oz) crushed tomatoes and simmer for 8 minutes, stirring occasionally until thickened.
  6. Step 6: Lower heat and stir in 1/4 cup heavy cream, then return the chicken thighs to the pan. Simmer for an additional 5 minutes so the chicken absorbs the curry flavors.
  7. Step 7: Garnish with 1/4 cup chopped cilantro leaves before serving over rice or naan.

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