Spicy Rajpura-Inspired Chicken Curry with Garam Masala

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A fragrant Indian chicken curry inspired by Rajpura cuisine, simmered in a spiced tomato and onion gravy enriched with garam masala and fresh ginger. This Indian-inspired curry recipe, ready in about 50 minutes, pairs chicken thigh pieces, skinless, vegetable oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 lb chicken thigh pieces, skinless
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 cup tomato puree
• 1/2 tsp ground turmeric
• 1 tsp red chili powder
• 1 tsp ground coriander
• 1 tbsp garam masala
• 1 1/2 tsp salt
• 1 cup water
• 1/4 cup fresh cilantro leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pan over medium heat until shimmering. Add 1 finely chopped large onion and sauté for 6-7 minutes until golden and soft.
2. Step 2: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
3. Step 3: Add 1 lb skinless chicken thigh pieces to the pan and brown for 5 minutes, stirring occasionally until the edges turn white.
4. Step 4: Mix in 1 cup tomato puree, 1/2 tsp ground turmeric, 1 tsp red chili powder, 1 tsp ground coriander, and 1 1/2 tsp salt. Cook for 5 minutes until the oil starts to separate from the sauce.
5. Step 5: Pour in 1 cup water, cover, reduce heat to low, and simmer for 20 minutes until chicken is tender and cooked through.
6. Step 6: Stir in 1 tbsp garam masala and cook uncovered for 3 minutes until the sauce thickens slightly.
7. Step 7: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro on top before serving with basmati rice or naan.