Tomato-Cream Simmered Chicken with Fresh Coriander

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered in a rich tomato-cream sauce with aromatic spices, finished with a bright burst of fresh coriander. This Indian recipe, ready in about 50 minutes, pairs chicken thighs, vegetable oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 20 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 large chopped onion and cook until golden brown, about 8 minutes. Add 3 minced garlic cloves and 1 tablespoon minced ginger, and cook for 1 minute until fragrant.
  2. Step 2: Stir in 1 cup tomato puree, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/2 teaspoon cumin powder, and 1/4 teaspoon cayenne pepper. Cook for 5 minutes, stirring frequently, until oil separates from the mixture.
  3. Step 3: Add 1.5 pounds cubed chicken thighs and 1/2 cup heavy cream. Season with salt to taste. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes until chicken is tender.
  4. Step 4: Stir in 1/4 cup fresh coriander and 1 tablespoon butter. Cook uncovered for 2 minutes until sauce thickens slightly.

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