Pan-Seared Chicken with Nepali Spiced Tomato Gravy
Tender chicken breasts pan-seared and simmered in a fragrant tomato gravy infused with traditional Nepali spices. This indian-inspired chicken (gluten free) ready in about 40 minutes pairs (6 oz each) chicken breasts, vegetable oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (6 oz each) chicken breasts
- 3 tbsp vegetable oil
- 1 large, finely chopped onion
- 4, minced garlic cloves
- 1 inch piece, grated ginger
- 1 cup tomato puree
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- to taste salt
- 2 tbsp, chopped fresh cilantro
- 1/2 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 4 chicken breasts with salt and sear for 4 minutes on each side until golden brown and cooked through, then remove and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 1 large finely chopped onion for 5 minutes until translucent. Add 4 minced garlic cloves and 1 inch grated ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 cup tomato puree, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Cook over medium heat for 5 minutes until oil separates and sauce thickens.
- Step 4: Add 1/2 cup water and season with salt to taste. Return chicken breasts to the skillet, cover, and simmer on low for 6 minutes allowing flavors to meld.
- Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve hot with rice or flatbread.
Frequently asked questions
How long does Pan-Seared Chicken with Nepali Spiced Tomato Gravy take to make?
Total time is about 40 minutes (15 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 Pan-Seared Chicken with Nepali Spiced Tomato Gravy?
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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Nepali Spiced Tomato Gravy?
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 with Nepali Spiced Tomato Gravy 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.
Is Pan-Seared Chicken with Nepali Spiced Tomato Gravy gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
