Description
A rich and creamy Indian dish that combines tender chicken marinated in spices and served in a flavorful tomato sauce.
Ingredients
- 1 ½ pounds skinless, boneless chicken thighs (cut into bite-sized chunks)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 garlic cloves (minced)
- 1 medium onion (diced)
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread and steamed rice for serving
Instructions
- In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes.
- In a large skillet, heat oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and diced onion, cooking until translucent.
- Stir in the tomato sauce, sugar, salt, and black pepper. Simmer for about 5 minutes to let the flavors meld.
- Reduce the heat and stir in the heavy cream, cayenne (if using), garam masala, and an additional ½ teaspoon of curry powder. Return the chicken to the skillet, mixing everything together. Let it simmer for a few more minutes.
- Add the remaining tablespoon of butter to enrich the sauce and stir until melted.
- Garnish with chopped parsley and serve alongside naan bread and steamed rice.
Notes
You can substitute chicken thighs with chicken breast for a leaner option, and feel free to adjust the spices to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian