Tomato-Ginger Chicken Curry with Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent chicken pieces simmered in a rich tomato and ginger gravy, finished with a smooth cream finish for a classic Punjabi experience. This indian-inspired chicken ready in about 55 minutes pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 25 min Cook: 30 min Serves 4 Indian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a pot over medium heat. Add 12 oz chicken cubes and cook until browned on all sides (8-10 minutes). Remove and set aside.
  2. Step 2: Add 1 large onion, finely diced (1 cup), to the pot and cook until golden (5-7 minutes). Stir in 2 tbsp ginger paste and cook 2 minutes until fragrant. Add 2 tbsp tomato paste and cook 1 minute.
  3. Step 3: Stir in 1/2 cup tomato puree, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp garam masala, and 1/2 cup water. Return chicken to pot, cover, and simmer 20 minutes until tender. Stir in 1/2 cup heavy cream and cook 2 more minutes until sauce thickens. Stir in 1/2 tsp salt and cook 1 more minute. Garnish with 1 tbsp chopped cilantro.

Frequently asked questions

How long does Tomato-Ginger Chicken Curry with Cream take to make?

Total time is about 55 minutes (25 min prep + 30 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 Tomato-Ginger Chicken Curry with Cream?

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 chicken thighs from drying out.

Can I substitute ingredients in Tomato-Ginger Chicken Curry with Cream?

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 Tomato-Ginger Chicken Curry with Cream 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 Tomato-Ginger Chicken Curry with Cream?

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.

What others are saying

Related recipes