Description
This flavorful chicken curry is made with tender chicken pieces marinated in yogurt and spices, cooked in a creamy tomato sauce.
Ingredients
Scale
- 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste (or minced garlic and ginger)
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 3 tbsp butter
- 1 medium onion, finely chopped
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 cup tomato puree
- 3/4 cup heavy cream or cashew cream
- 1/2 tsp sugar (optional, to balance acidity)
- Salt to taste
- 2 tbsp cooking oil or additional butter for searing
- Fresh chopped cilantro
- Extra cream or butter cubes for drizzling
- Basmati rice, naan bread, or jeera rice
- Cucumber raita
Instructions
- In a mixing bowl, combine yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Toss the chicken pieces thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Heat oil or butter in a pan over medium heat. Sear the marinated chicken pieces until golden and just cooked through. Remove and set aside; the chicken will finish cooking in the sauce.
- In the same pan, add butter and sauté finely chopped onions until soft and golden brown. Stir in minced garlic and ginger, cooking until fragrant. Add cumin powder and garam masala, stirring gently to toast the spices without burning.
- Pour in the tomato puree, stir well, and let it simmer on low heat for 10-15 minutes until the sauce thickens and flavors deepen.
- Return the cooked chicken to the pan and stir to combine. Gradually add the heavy cream, allowing the sauce to become creamy and coat the chicken well. Simmer until the chicken is tender. Adjust seasoning with salt and sugar as desired.
Notes
- For a spicier dish, increase the amount of chili powder.
- Marinating the chicken overnight enhances the flavor.
- Serve with basmati rice or naan for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg