Tandoori-Spiced Chicken with Mustard Seed and Fenugreek Gravy

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Juicy chicken marinated in aromatic tandoori spices, simmered in a rich mustard seed and fenugreek-infused gravy for a classic Punjabi flavor. This Indian-inspired chicken recipe, ready in about 105 minutes, pairs boneless chicken thighs, plain yogurt, tandoori masala powder 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.

Ingredients

• 1 lb boneless chicken thighs
• 1/2 cup plain yogurt
• 2 tbsp tandoori masala powder
• 1 tbsp ginger garlic paste
• 1 tsp salt
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 medium onion, finely chopped
• 1 cup tomato puree
• 3 tbsp vegetable oil
• 1 tsp garam masala
• 2 tbsp fresh cilantro, chopped
• 1 cup water

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

Instructions

1. Step 1: In a bowl, combine 1 lb boneless chicken thighs with 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 1 tbsp ginger garlic paste, and 1 tsp salt. Mix well and marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy skillet over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds and sauté until they start to pop and release aroma, about 30 seconds.
3. Step 3: Add 1 medium finely chopped onion to the pan and cook for 5 minutes until golden and softened.
4. Step 4: Stir in 1 cup tomato puree and cook for 8-10 minutes until the oil separates and the sauce thickens.
5. Step 5: Add the marinated chicken along with 1 cup water to the skillet. Cover and simmer on low heat for 20 minutes until the chicken is cooked through and tender.
6. Step 6: Sprinkle 1 tsp garam masala and 2 tbsp chopped fresh cilantro over the curry, stir gently, and cook uncovered for another 2 minutes before serving.