Juicy chicken thighs marinate in a blend of tangy yogurt and warm spices like cumin, coriander, and turmeric before getting seared until deeply browned. The sauce builds on that same spice base with fresh ginger and scallion greens, simmered down with crushed tomatoes into a rich, orange-red curry that gets finished with a pour of cream for that classic velvety texture. Every element here is built from scratch in one skillet, so you're in control of exactly what goes into the pan. Spoon it over fluffy basmati rice and scatter with fresh cilantro for a takeout-style dinner that's a genuinely solid pick for a gluten free table. It's the kind of cozy, restaurant-worthy dish that tastes like it took way more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a large mixing bowl, combine the yogurt, 1 tbsp garlic-infused oil, cumin, coriander, garam masala, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the marinated chicken in a single layer and sear for 3–4 minutes per side, until the pieces are browned and reach an internal temperature of 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside. Discard any remaining marinade.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
