East Indian Chicken
Experience the vibrant, aromatic flavors of East Indian Chicken, a soul-warming curry that seamlessly blends tender, juicy chicken thighs with a medley of rich spices like cumin, turmeric, and garam masala. This easy-to-make dish features a luscious tomato-onion base infused with tangy yogurt for a creamy, well-balanced sauce that clings to each bite. Fragrant and mildly spiced, this versatile recipe is perfect for weeknight dinners or special occasions. Garnished with fresh cilantro and optional green chilies for an extra kick, East Indian Chicken pairs beautifully with steamed rice, naan, or any flatbread of your choice. Ready in under an hour, it’s a delicious way to bring an authentic taste of Indian cuisine to your table!
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 2 medium Onion
- 3 medium Tomatoes
- 2 tbsp Ginger-garlic paste
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Garam masala powder
- 2 tbsp Fresh cilantro leaves
- 3 tbsp Plain yogurt
- 1 tsp Salt
- 2 small Green chilies (optional)
- 1 cup Water
Instructions
Clean and cut the boneless chicken thighs into bite-sized pieces. Set aside.
Finely chop the onions and tomatoes. If using green chilies, slit them lengthwise.
Heat vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds and let them splutter for 30 seconds, releasing their aroma.
Add the chopped onions and sauté until golden brown, about 7-10 minutes.
Stir in the ginger-garlic paste and cook for 2 minutes, ensuring the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil begins to separate, around 5-7 minutes.
Reduce the heat to low and stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1 minute to toast the spices.
Add the chicken pieces to the pan and mix well to coat them in the masala. Cook for 7-10 minutes, stirring occasionally.
Whisk the yogurt in a bowl to ensure it's smooth, then stir it into the chicken mixture.
Pour in 1 cup of water, increase the heat to medium, and bring the curry to a gentle simmer.
Cover the pan and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Remove the lid, stir in the garam masala powder, and adjust the seasoning if needed.
Garnish with freshly chopped cilantro leaves and green chilies (if using).
Serve hot with steamed rice, naan, or your favorite bread.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.7 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2961 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
