Tandoori-Style Chicken Curry with Yogurt and Aromatic Spices

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 recipe, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Add 1 large finely chopped onion and cook for 7-8 minutes, stirring occasionally, until golden brown and fragrant.
4. 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.
5. Step 5: Add the marinated chicken pieces along with any leftover marinade, stirring well to coat the chicken with the masala.
6. 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.
7. Step 7: Sprinkle 1/4 cup chopped fresh cilantro over the curry and stir gently before serving with steamed basmati rice or naan bread.