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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Clean and cut the boneless chicken thighs into bite-sized pieces. Set aside.

Step 2

Finely chop the onions and tomatoes. If using green chilies, slit them lengthwise.

Step 3

Heat vegetable oil in a large pan or skillet over medium heat.

Step 4

Add the cumin seeds and let them splutter for 30 seconds, releasing their aroma.

Step 5

Add the chopped onions and sauté until golden brown, about 7-10 minutes.

Step 6

Stir in the ginger-garlic paste and cook for 2 minutes, ensuring the raw smell disappears.

Step 7

Add the chopped tomatoes and cook until they become soft and the oil begins to separate, around 5-7 minutes.

Step 8

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.

Step 9

Add the chicken pieces to the pan and mix well to coat them in the masala. Cook for 7-10 minutes, stirring occasionally.

Step 10

Whisk the yogurt in a bowl to ensure it's smooth, then stir it into the chicken mixture.

Step 11

Pour in 1 cup of water, increase the heat to medium, and bring the curry to a gentle simmer.

Step 12

Cover the pan and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Step 13

Remove the lid, stir in the garam masala powder, and adjust the seasoning if needed.

Step 14

Garnish with freshly chopped cilantro leaves and green chilies (if using).

Step 15

Serve hot with steamed rice, naan, or your favorite bread.

Nutrition Facts

Serving size	1606 grams (1606.0g)

Amount per serving	% Daily Value*
Calories	1508

Total Fat 94.20g	121%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 25.50g
Cholesterol 436mg	145%
Sodium 2801mg	122%
Total Carbohydrate 69.10g	25%
Dietary Fiber 14.90g	53%
Total Sugars 29.70g
Protein 113.20g	226%

Vitamin D 22IU	108%
Calcium 372mg	29%
Iron 13mg	74%
Potassium 2961mg	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.

Source of Calories

Fat: 53.8%

Protein: 28.7%

Carbs: 17.5%