Ingredients Meat & Poultry Chicken Chicken Thighs Indian-Spiced Chicken 3.5 (46) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Print Rate It Share Share Tweet Pin Email Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal. Ingredients 2 tablespoons vegetable oil 12 boneless, skinless chicken thighs Salt and pepper Small onion, chopped 3 cloves garlic, minced 1 -inch piece fresh ginger, peeled and finely grated 1 small green chile 1 tablespoon cumin ¼ teaspoon cayenne 2 tablespoons garam masala 1 28-ounce can pureed tomatoes ½ cup water ¼ cup heavy cream Directions Heat a large skillet over high heat. Add 2 tablespoons vegetable oil. Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed. Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds. Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking. When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve. Rate it Print