Ingredients
Scale
- 1.5 pounds chicken thighs, diced
- 2 teaspoons garlic, minced
- 1 piece green chili, chopped (adjust to taste)
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- Salt, to taste
- 2 cups tomatoes, diced (fresh or canned)
- 0.5 cup water
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
- Fresh coriander (cilantro), to taste for sprinkling
Instructions
- Heat 3 tbsp oil in a large skillet over medium-high heat.
- Add diced chicken thighs and cook until lightly browned on all sides, about 5–6 minutes. Remove and set aside.
- In the same skillet, lower heat to medium. Add minced garlic, grated ginger, and chopped green chili; sauté 1–2 minutes until fragrant.
- Stir in turmeric, chili powder, cumin, coriander, and salt. Cook spices 30–45 seconds to bloom the flavors, stirring constantly so they don’t burn.
- Add diced tomatoes and 1/2 cup water; simmer 4–6 minutes until tomatoes break down and the sauce thickens slightly.
- Return browned chicken to the pan, mix well, and simmer 6–8 minutes until chicken is cooked through and sauce coats each piece.
- Sprinkle 1 tsp garam masala and 1 tbsp lemon juice, stir, then taste and adjust salt or chili as needed.
- Finish with a generous scattering of fresh coriander and serve hot.
Notes
Brown the chicken well for better flavor. You can make this dish vegan by substituting chicken with firm tofu or other vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken curry, Indian cuisine, stovetop recipe, meal prep, quick dinner