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

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

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 (gluten-free) ready in about 60 minutes pairs chicken thighs, boneless and skinless, medium (150 g) onion, finely chopped, medium (300 g) 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 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: 15 min Cook: 45 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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-Simmered Indian Chicken Curry with Fresh Tomato and 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 ginger paste from drying out.

Can I substitute ingredients in Slow-Simmered Indian Chicken Curry with Fresh Tomato and 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-Simmered Indian Chicken Curry with Fresh Tomato and 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.

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

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