Mayonnaise Chicken Recipe Indian: Tender Spiced Curry in a Creamy Sauce

This Indian-inspired chicken dish transforms simple ingredients into a creamy masterpiece with minimal effort. The mayonnaise base creates an incredibly tender texture while allowing spices to deeply penetrate the meat.

I developed this recipe after discovering how mayonnaise can replace yogurt in marinades, delivering richer flavor and superior moisture retention. The chicken emerges from cooking impossibly juicy, coated in a velvety sauce that’s both aromatic and mildly spiced.

The cooking process is straightforward: marinate, sear, then simmer. In about 30 minutes, you’ll have restaurant-quality chicken that pairs beautifully with naan or rice. The sauce thickens naturally, enveloping each piece in its spiced embrace.

Perfect for weeknight dinners when you crave authentic Indian flavors without complicated techniques. Here’s how to make it.

Ingredients for Mayonnaise Chicken Recipe Indian

Pantry staples plus a few fresh aromatics. Nothing exotic, just bold flavor builders.

The chicken thighs are non-negotiable here—boneless, skinless for even cooking and maximum tenderness. Costco has great pre-cut options if you’re short on time. Mayonnaise quality matters: Hellmann’s or Duke’s for the creamiest texture (skip the light versions). For the yogurt, any plain variety works, but I prefer full-fat Greek for extra richness. The spices? Penzeys or an Indian grocery store for the freshest garam masala and cumin.

No mayonnaise? Full-fat Greek yogurt alone works in a pinch, though the texture won’t be as velvety. Missing garam masala? Equal parts cumin, cardamom, and cinnamon gets you close. Tomato puree can be swapped for crushed tomatoes (just blend them smooth). The heavy cream is optional—coconut milk adds a nice twist if you want to go dairy-free. Fresh ginger and garlic are ideal, but pastes work at half the amount (just check for additives).

This tastes even better the next day once the flavors meld. Keeps 3-4 days in the fridge, freezes for 3 months. I always double the marinade—half for the chicken, half to drizzle over rice. Cilantro wilts fast, so chop it fresh right before serving.

Step-by-Step Instructions for Tender Spiced Chicken in Creamy Sauce

Here’s how to nail this dish with perfectly tender chicken and rich, velvety sauce.

Step 1: Marinate Chicken in Yogurt and Spices

In a large bowl, combine the 1.5 lb boneless skinless chicken thighs with 0.25 cup plain yogurt, 1 tbsp fresh ginger, 4 cloves garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, 1 tsp garam masala, and 0.25 tsp cayenne pepper.

Mix well to coat every piece evenly, then cover and refrigerate for at least 30 minutes. I’ve found this marinade time lets the spices penetrate deeply, ensuring maximum flavor in each bite. The yogurt also tenderizes the chicken beautifully.

Step 2: Sear Chicken and Build Sauce Base

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (shaking off excess) and sear for 4-5 minutes per side until golden brown. Don’t overcrowd the pan—work in batches if needed.

Transfer the chicken to a plate. In the same skillet, add the 1 whole onion (finely chopped) and sauté for 5-6 minutes until soft and translucent. This builds the flavor foundation for your sauce.

Step 3: Create Creamy Tomato Sauce

Add 0.5 cup tomato puree to the skillet and cook for 3-4 minutes until it darkens slightly. Stir in 0.75 cup mayonnaise and 0.25 cup heavy cream, mixing until smooth. The mayonnaise adds incredible richness and helps thicken the sauce naturally.

Return the chicken to the skillet, coating each piece in the sauce. Reduce heat to medium-low and simmer for 10-12 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened.

Step 4: Finish and Garnish

Taste and adjust seasoning if needed—though the marinade and sauce are well-seasoned, I sometimes add a pinch more garam masala for depth. Sprinkle with 0.25 cup fresh cilantro and serve hot with rice or naan.

The sauce should be velvety and coat the chicken generously, while the meat should be fall-apart tender. If the sauce is too thick, stir in a splash of water to reach your desired consistency.

Storing and Reheating This Dish

Refrigerator Storage

Let this dish cool completely before storing—about 2 hours at room temperature. Transfer to airtight containers and refrigerate at 40°F or below. It stays fresh for 3-4 days, and honestly, the flavors deepen overnight. ❄️

Freezer Storage

For longer storage, portion into freezer-safe bags or containers. Leave 1-inch headspace for expansion. It freezes beautifully for up to 3 months without texture loss. I always label with the date to track freshness.

Stovetop Reheating

My preferred method: warm in a skillet over medium-low heat with a splash of water. Stir occasionally for 8-10 minutes until heated through. The sauce will loosen naturally, and the chicken stays moist.

Microwave Reheating

For quick meals, microwave covered portions on 70% power for 2-3 minutes. Stir, then heat in 30-second intervals until reaching 165°F. Add a splash of water if it looks dry. 🔥

Sauce Separation Fix

If the sauce separates during reheating, simply whisk in 1-2 tbsp warm water or milk. The mayonnaise base re-emulsifies easily. I’ve never had it fail with this simple trick.

Frequently Asked Questions