Tandoori-Style Chicken Curry with Yogurt and Aromatic Spices
A fragrant North Indian chicken curry marinated in yogurt and spices, cooked to tender perfection in a rich tomato-based gravy. This indian-inspired chicken ready in about 65 minutes pairs plain yogurt, ginger-garlic paste, red chili 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
- 1.5 lbs chicken thighs, bone-in and skinless, cut into pieces
- 1/2 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large (about 1 cup) onion, finely chopped
- 1 cup tomato puree
- 1/4 cup fresh cilantro, chopped
- to taste salt
- 1 cup water
Instructions
- Step 1: In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 1/2 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1 tbsp lemon juice. Add 1.5 lbs chicken thigh pieces and coat thoroughly; marinate for at least 1 hour in the refrigerator.
- Step 2: Heat 3 tbsp vegetable oil in a heavy pan over medium heat. Add 1 tsp cumin seeds and sauté until they crackle, about 30 seconds.
- Step 3: Add 1 large finely chopped onion and cook for 7-8 minutes, stirring occasionally, until golden brown and fragrant.
- Step 4: Stir in 1 cup tomato puree and cook for 8-10 minutes until the oil separates from the masala and the mixture thickens.
- Step 5: Add the marinated chicken pieces along with any leftover marinade, stirring well to coat the chicken with the masala.
- Step 6: Pour in 1 cup water, add salt to taste, and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is cooked through and tender.
- Step 7: Sprinkle 1/4 cup chopped fresh cilantro over the curry and stir gently before serving with steamed basmati rice or naan bread.
Frequently asked questions
How long does Tandoori-Style Chicken Curry with Yogurt and Aromatic Spices take to make?
Total time is about 65 minutes (15 min prep + 50 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 Tandoori-Style Chicken Curry with Yogurt and Aromatic Spices?
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 plain yogurt from drying out.
Can I substitute ingredients in Tandoori-Style Chicken Curry with Yogurt and Aromatic Spices?
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 Tandoori-Style Chicken Curry with Yogurt and Aromatic Spices 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.
What goes well with Tandoori-Style Chicken Curry with Yogurt and Aromatic Spices?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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