Slow-Cooked Indian Chicken Curry with Fresh Garam Masala

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces simmered slowly in a fragrant, freshly ground garam masala and tomato-based sauce, delivering bold Indian flavors. This indian-inspired chicken ready in about 70 minutes pairs pounds bone-in chicken thighs, tablespoons 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 380 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: 20 min Cook: 50 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 2 bay leaves, 4 green cardamom pods, 4 cloves, and 1 cinnamon stick; sauté for 1 minute until aromatic.
  2. Step 2: Add 1 large finely chopped onion and cook for 8-10 minutes, stirring often, until golden brown and caramelized.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tablespoons grated fresh ginger, cooking for 2 minutes until fragrant.
  4. Step 4: Add 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon red chili powder; cook the spices for 1 minute to bloom their flavors.
  5. Step 5: Pour in 1 cup tomato puree and cook for 5 minutes, stirring occasionally, until the oil separates from the mixture.
  6. Step 6: Add 2 pounds bone-in chicken thighs and 1 1/2 teaspoons salt. Stir to coat the chicken evenly with the spice mixture.
  7. Step 7: Pour in 1 cup water, bring to a simmer, then reduce heat to low. Cover and cook gently for 40-45 minutes until chicken is tender and sauce thickens.
  8. Step 8: Remove whole spices, sprinkle 1/4 cup chopped fresh cilantro over the curry, and stir gently before serving.

Frequently asked questions

How long does Slow-Cooked Indian Chicken Curry with Fresh Garam Masala take to make?

Total time is about 70 minutes (20 min prep + 50 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 Slow-Cooked Indian Chicken Curry with Fresh Garam Masala?

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 pounds bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Indian Chicken Curry with Fresh Garam Masala?

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 Slow-Cooked Indian Chicken Curry with Fresh Garam Masala 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 Slow-Cooked Indian Chicken Curry with Fresh Garam Masala?

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.

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