Description
A rich and creamy chicken curry with aromatic spices, perfect for serving with naan or rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 1 tablespoon store-bought ginger-garlic paste
- 1 can canned crushed tomatoes or tomato purée
- ½ cup heavy cream (whipping cream)
- 2 tablespoons plain, full-fat yogurt
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon sugar, honey, or maple syrup
- 1 teaspoon kasuri methi (dried fenugreek leaves)
Instructions
- In a bowl, combine cubed chicken with 2 tablespoons plain yogurt, 1 teaspoon ginger-garlic paste, and a pinch each of turmeric, red chili powder, and salt. Mix well. Marinate for 15-20 minutes if time allows, or proceed directly.
- Heat 1 tablespoon butter/oil in a large skillet over medium-high heat. Sear chicken pieces in batches for 2-3 minutes per side until lightly browned. They don’t need to be cooked through. Remove and set aside.
- Reduce heat to medium. Add another 1 tablespoon butter. Sauté 1 tablespoon ginger-garlic paste for 30 seconds until fragrant. Stir in garam masala, turmeric, cumin, coriander, and Kashmiri chili powder. Cook for another 30 seconds, stirring constantly.
- Pour in canned crushed tomatoes or purée. Stir well, scraping pan. Add about ½ cup water or chicken broth, sugar, and salt to taste. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally.
- Return seared chicken to the sauce. Stir to coat. Simmer gently for 5-7 minutes, until chicken is cooked through.
- Remove from heat. Stir in heavy cream and remaining butter (cut into small pieces). If using kasuri methi, crush a teaspoon between palms and stir in. Taste and adjust seasoning; a squeeze of lemon juice can add brightness.
- Garnish with fresh cilantro and serve hot with naan, basmati rice, or your favorite side.
Notes
- For added flavor, you can let the chicken marinate longer.
- Adjust spice levels according to your taste.
- Fresh cilantro not only garnishes but adds aromatic freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg