Description
A warm and comforting dish featuring tender chicken in a rich, creamy sauce infused with a blend of aromatic spices.
Ingredients
- 28 oz chicken thighs (boneless and skinless or breasts cut into 2-inch cubes)
- 1 cup plain yogurt
- 1 tablespoon minced ginger
- 1 teaspoon garlic powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion (diced)
- 5 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 14 oz tomato sauce
- 1 teaspoon red chili powder
- 1 1/4 teaspoons salt (or to taste)
- 1 1/2 cup heavy cream
- 1 tablespoon sugar
Instructions
- Begin by marinating the chicken. In a mixing bowl, combine yogurt, minced ginger, garlic powder, garam masala, turmeric, cumin, red chili powder, paprika, and salt. Add the chicken and coat it well. Allow it to marinate for 30 minutes or longer.
- Heat olive oil and butter in a large skillet over medium heat. Once hot, add the diced onion. Sauté until it becomes soft and translucent.
- Add the minced garlic and ginger to the skillet, cooking until fragrant, about 1 minute.
- Stir in ground cumin, garam masala, and paprika, cooking for another minute to release the spices’ aromatic qualities.
- Pour in the tomato sauce and simmer for about 5 minutes, allowing flavors to meld.
- Add the marinated chicken to the skillet, stirring well to coat it in the sauce.
- Cook for approximately 10-12 minutes or until the chicken is fully done.
- Once the chicken is cooked, reduce the heat and slowly pour in the heavy cream, stirring continuously.
- Add sugar and adjust seasonings to taste, ensuring a balance of flavors.
- Serve hot over rice or with naan to enjoy the creamy goodness.
Notes
For added flavor, consider marinating the chicken overnight. Adjust spice levels according to your preference.
