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Tomato-Based Indian Chicken Curry: Easy, Flavorful, One-Pot
Tomato-based Indian chicken curry recipe: flavorful, easy, and dairy-balanced with yogurt and spices.
Why this recipe works
This tomato-based Indian chicken curry is a hearty, flavor-packed dish built on a classic tempering of cumin, onion, garlic, and ginger. It suits weeknight cooks who want warmth and comfort with pantry-friendly ingredients.
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Key takeaways
Use balanced spices and yogurt for creaminess
Cook tomato masala until oil separates for depth
Adjust salt and chili to taste and serve with rice or flatbread
Recipe guide
This tomato-based Indian chicken curry is a hearty, flavor-packed dish built on a classic tempering of cumin, onion, garlic, and ginger. It suits weeknight cooks who want warmth and comfort with pantry-friendly ingredients.
A cozy, flavorful curry you can make in one pot.
- Use balanced spices and yogurt for creaminess
- Cook tomato masala until oil separates for depth
- Adjust salt and chili to taste and serve with rice or flatbread
1) Prep the base
Heat oil and sizzle cumin. Add onions with a pinch of salt until deep golden. Mix in garlic and ginger until raw smell fades.
2) Build the masala
Bloom turmeric, chili, and coriander in the masala. Add chopped tomatoes and a touch of sugar; cook until oil separates. Blend to smooth, then return to pan.
3) Cook the chicken and finish
Add chicken and salt to coat in gravy. Simmer until cooked through (about 20 minutes). Stir in beaten yogurt and garam masala, simmer 2–3 minutes more. Finish with cilantro and lemon.
Ingredients
- 700 g chicken (bone-in or boneless, cut into pieces)
- 2 tbsp vegetable oil (or ghee)
- 1 tsp cumin seeds
- 2 medium onions (about 300 g), thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 large tomatoes (about 600 g) or 1 can (400 g) chopped tomatoes
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp salt (adjust to taste)
- 150 g plain yogurt (beaten)
- 1 tsp garam masala
- 1 tsp sugar (optional, to balance acidity)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Heat oil in a heavy pan over medium heat and add cumin seeds until they sizzle.
- Add finely sliced onion and a pinch of salt; cook, stirring occasionally, until deep golden brown.
- Stir in minced garlic and ginger; cook until raw aroma disappears.
- Add ground turmeric, red chili powder, coriander powder and cook briefly to bloom the spices.
- Add chopped tomatoes and a pinch of sugar; cook until tomatoes break down and oil separates from the masala, using a splash of water if needed.
- Blend the tomato-onion mixture with a handheld blender (or transfer to a blender) until smooth, then return to the pan.
- Add chicken pieces and salt; stir to coat in the tomato gravy and cook 5 minutes on medium-high to seal the chicken.
- Reduce heat, cover and simmer until chicken is cooked through and tender, about 20 minutes; stir occasionally and add 2–4 tbsp water if the curry becomes too thick.
- Stir in yogurt (beat to smooth) and garam masala, simmer 2–3 minutes more without boiling vigorously to avoid splitting the yogurt.
- Finish with chopped cilantro and a squeeze of lemon, adjust salt and spice, and serve hot with rice or flatbread.
FAQs
Can I make this with boneless chicken only?
Yes. Use boneless pieces and adjust cooking time until just cooked through.
Can I skip yogurt or make it dairy-free?
Omit yogurt or substitute with coconut milk or almond yogurt, added at the end off the boil.
How do I prevent the sauce from separating?
Keep heat gentle when adding yogurt and avoid boiling vigorously after adding it.