Description
A rich and flavorful creamy chicken curry made with marinated chicken thighs and a blend of spices.
Ingredients
Scale
- 1½ lbs. boneless skinless chicken thighs
- ½ cup plain yogurt (plain Greek yogurt also works)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (minced, or ¾ tsp dried ginger)
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp dried fenugreek leaves
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp kosher salt
- 1 tsp turmeric
- ¼ cup ghee
- 1½ cups tomato passata
- 1 cup heavy cream
- 1 tbsp granulated sugar
- 1½ tsp kosher salt
- cooked white rice
- fresh chopped cilantro (for garnish)
- naan bread
Instructions
- Cut the chicken thighs into bite-sized pieces, set aside.
- In a large bowl whisk together the yogurt, garlic, ginger, and all the seasonings until smooth.
- Add the chicken to the bowl and toss in the marinade, cover and place in the fridge for at least one hour to marinate (12 hours is ideal).
- Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee.
- Place the marinated chicken into the pot and sear, stirring occasionally, cooking until browned on most sides, about 10 minutes.
- Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scraping any browned bits off the bottom of the pot.
- Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Serve with hot cooked white rice garnished with fresh chopped cilantro, and some naan bread.
Notes
- This dish can be made ahead of time and reheated.
- The marination time is crucial for flavor; longer is better.
- Adjust the chili powder to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg