Description
A flavorful and comforting dish capturing the rich, creamy essence of Indian cuisine, perfect for serving over rice or with naan.
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
- Steamed rice
Instructions
- In a bowl, combine chicken pieces, salt, garlic powder, paprika, curry powder, and Greek yogurt. Marinate for at least 30 minutes.
- In a large skillet over medium heat, heat vegetable oil and cook the marinated chicken until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add 2 tablespoons of butter, then add minced garlic and diced onions. Sauté for about 5 minutes until onions are translucent.
- Add tomato sauce, sugar, salt, and black pepper to the skillet. Stir and let simmer for 5 minutes.
- Return the chicken to the skillet, stir in heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Simmer for 10-15 minutes until chicken is cooked through.
- Remove from heat and stir in the remaining tablespoon of butter. Adjust seasoning if necessary.
- Garnish with parsley and serve hot with naan bread or steamed rice.
Notes
Marinate overnight for deeper flavor. Adjust cayenne for spice preference. Use milk for a lighter sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian