Indian Chicken in Tomato Yogurt Sauce
Transform your kitchen into a fragrant oasis with this rich and flavorful Indian Chicken in Tomato Yogurt Sauce. Tender chicken thighs are simmered to perfection in a creamy, spiced sauce made from ripe tomato puree and tangy yogurt, creating the ultimate comfort dish. Infused with the warmth of garam masala, cumin, and turmeric, every bite is a harmonious balance of bold, aromatic spices and velvety textures. This one-pan recipe is surprisingly easy to make, with just 15 minutes of prep time and a quick simmer for flawless results. Perfect for serving over fluffy basmati rice or paired with soft naan bread, this dish is a must-try for fans of Indian-inspired cuisine. Whether you’re hosting a dinner party or spicing up your weeknight meals, this recipe is sure to impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 120 ml Plain yogurt
- 250 ml Tomatoes (ripe, pureed)
- 1 Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Cooking oil
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 1 tsp Ground coriander
- 1 tsp Salt
- 1 tsp Sugar (optional)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 100 ml Water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or pan, heat the cooking oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, garam masala, and red chili powder. Stir well to coat the onions and release the spices’ aroma, about 1 minute.
Pour in the pureed tomatoes, then add salt and sugar (if using). Cook on medium heat for 7-10 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate.
Lower the heat to medium-low and add the plain yogurt. Stir continuously to prevent the yogurt from curdling.
Add the chicken pieces to the pan, ensuring they are coated in the sauce. Pour in the water and stir to combine.
Cover the pan with a lid and let the chicken simmer for 20-25 minutes, stirring occasionally to ensure even cooking. Adjust the salt as needed.
Once the chicken is cooked through and tender, remove the lid. Simmer for a few more minutes if the sauce needs to thicken further.
Garnish with freshly chopped cilantro and serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 28.6 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 427 mg | 33% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2602 mg | 55% | |
*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.
