Slow-Cooked Indian Chicken Curry with Fresh Garam Masala

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender chicken pieces simmered slowly in a fragrant, freshly ground garam masala and tomato-based sauce, delivering bold Indian flavors. This Indian-inspired chicken recipe, ready in about 70 minutes, pairs bone-in chicken thighs, vegetable oil, 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.

Ingredients

• 2 pounds bone-in chicken thighs
• 3 tablespoons vegetable oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 tablespoons, grated fresh ginger
• 1 cup tomato puree
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red chili powder
• 1/4 cup, chopped fresh cilantro leaves
• 1 1/2 teaspoons salt
• 1 cup water
• 1 set whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 1 cinnamon stick)

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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.