Pan-Seared Chicken with Nepali Spiced Tomato Gravy

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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.

Pan-seared and simmered in a fragrant tomato gravy infused with traditional Nepali spices. This Indian-inspired chicken recipe (gluten free), ready in about 40 minutes, pairs chicken breasts, vegetable oil, 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 rice, quinoa, or a quick salad. 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: 25 min Serves 4 Indian cuisine 320 cal/serving

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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

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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.