Pan-Seared Chicken Thighs with Garam Masala and Tomato Curry
Juicy pan-seared chicken thighs simmered in a fragrant tomato curry infused with warm garam masala spices. This indian-inspired chicken ready in about 45 minutes pairs ground garam masala, olive oil, medium, diced yellow onion 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.
Ingredients
- 4 pieces (about 1.5 lbs) boneless skinless chicken thighs
- 2 tsp ground garam masala
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 1 can (14 oz) canned crushed tomatoes
- 1/4 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish cilantro leaves
Instructions
- 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.
- 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.
- Step 3: Reduce heat to medium and add 1 diced medium yellow onion to the skillet. Sauté for 4-5 minutes until translucent.
- Step 4: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
- Step 5: Pour in 1 can (14 oz) crushed tomatoes and simmer for 8 minutes, stirring occasionally until thickened.
- 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.
- Step 7: Garnish with 1/4 cup chopped cilantro leaves before serving over rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Garam Masala and Tomato Curry take to make?
Total time is about 45 minutes (15 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 Pan-Seared Chicken Thighs with Garam Masala and Tomato 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 ground garam masala from drying out.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Garam Masala and Tomato 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 Pan-Seared Chicken Thighs with Garam Masala and Tomato 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 Pan-Seared Chicken Thighs with Garam Masala and Tomato 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.
