Slow-Simmered Indian Chicken Curry with Fresh Tomato and Garam Masala

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

This richly spiced Indian chicken curry features tender chicken pieces simmered in a vibrant tomato and onion gravy infused with traditional garam masala and fresh ginger. This Indian-inspired chicken recipe (gluten-free), ready in about 60 minutes, pairs chicken thighs, boneless and skinless, onion, finely chopped, tomatoes, pureed 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.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 medium (150 g) onion, finely chopped
• 2 medium (300 g) tomatoes, pureed
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 cup water
• 2 tbsp fresh cilantro leaves, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 medium finely chopped onion and cook for 5-7 minutes, stirring occasionally, until golden brown.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1 minute until aromatic.
4. Step 4: Add 2 tsp garam masala, 1/2 tsp turmeric powder, and 1 tsp red chili powder, cooking for 30 seconds to toast the spices.
5. Step 5: Pour in 2 medium pureed tomatoes and 1 tsp salt; cook the mixture over medium heat for 8-10 minutes until the oil separates from the masala.
6. Step 6: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces, stirring well to coat with the masala.
7. Step 7: Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is tender and sauce thickens.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro leaves before serving.