Tomato-Ginger Chicken Curry with Cream

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

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 recipe, 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

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Ingredients

12 oz, boneless and cut into 1-inch cubes chicken thighs
1 tbsp vegetable oil
1 large, finely diced (1 cup) onion
2 tbsp ginger paste
2 tbsp tomato paste
1/2 cup heavy cream
1/2 cup tomato puree
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup water
1/2 tsp salt
1 tbsp, chopped cilantro

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Instructions

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.
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.
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.