Description
A creamy, spiced tomato-based curry that features tender chunks of marinated chicken simmered in a rich and aromatic sauce. Perfect with basmati rice or naan for a comforting, flavorful meal.
Ingredients
Scale
1.5 lbs boneless skinless chicken thighs, cut into chunks
1 cup Greek yogurt
1 tbsp fresh ginger, grated
4 cloves garlic, minced
2 tsp garam masala (plus more for sauce)
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
Salt, to taste
2 tbsp vegetable oil
2 tbsp butter
1 medium onion, chopped
1.5 cups tomato puree
1 cup heavy cream
Fresh cilantro, chopped (for garnish)
Pinch of sugar (optional)
Instructions
- In a bowl, combine yogurt, garlic, ginger, garam masala, paprika, chili powder, cumin, and salt. Add chicken and coat well. Marinate for at least 1 hour or overnight.
- Heat oil in a pan over medium-high. Sear the chicken pieces until browned and almost cooked through. Remove and set aside.
- In the same pan, melt butter. Add onions and sauté until golden. Stir in garlic, ginger, and remaining spices. Cook until fragrant.
- Add tomato puree and cook for 10 minutes until thickened. Season with salt and a pinch of sugar.
- Reduce heat. Stir in cream and simmer until the sauce is smooth and rich.
- Return chicken to the pan and simmer 10 more minutes until fully cooked.
- Garnish with chopped cilantro and serve hot with rice or naan.