Description
A creamy, flavorful Indian curry featuring tender chicken pieces cooked in a rich tomato-butter sauce.
Ingredients
- 1½ lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt, to taste
- 4 tbsp butter, divided
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tsp sugar
- ½ tsp fenugreek leaves (kasuri methi)
- Fresh cilantro, chopped, for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, 1 tbsp butter, garam masala, turmeric, cumin, chili powder, and salt. Add chicken, mix well, marinate for at least 30 minutes or up to 2 hours in the fridge.
- Heat 2 tbsp butter in a large pan over medium-high heat. Add marinated chicken (in batches if needed) and sear until browned but not fully cooked, about 3–4 minutes per side. Remove and set aside.
- In the same pan, add remaining 1 tbsp butter. Sauté onion until golden, about 5–6 minutes. Add garlic and ginger; cook 1–2 minutes until fragrant.
- Pour in crushed tomatoes, stir, and simmer 10 minutes, stirring occasionally.
- Return chicken to pan along with any juices. Stir in heavy cream, sugar, and kasuri methi. Simmer for another 10–12 minutes until chicken is cooked and sauce thickens.
- Stir in remaining 1 tbsp butter. Adjust salt and spice to taste. Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Use chicken thighs for juicier, more flavorful results.
- The sauce can be made ahead and reheated; chicken can be cooked just before serving.
- Adjust chili powder to control heat.
- Dairy-free variation: substitute coconut cream for heavy cream and use vegan butter.