Description
A flavorful and creamy chicken curry that is perfect served with rice or flatbread.
Ingredients
Scale
- 600 grams boneless skinless chicken, cut into bite sized pieces
- 120 grams plain yogurt
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 400 grams tomato puree
- 120 milliliters heavy cream
- 40 grams unsalted butter
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
Instructions
- In a bowl, combine chicken with yogurt, half of the minced garlic, half of the grated ginger, paprika, and a pinch of salt. Marinate for at least 30 minutes.
- Heat a large skillet over medium heat and melt the butter.
- Add the remaining garlic and ginger and sauté until fragrant.
- Add the marinated chicken and cook until lightly browned on all sides.
- Stir in tomato puree, garam masala, ground cumin, ground coriander, and salt.
- Simmer gently for 15 to 20 minutes until the chicken is fully cooked and the sauce thickens.
- Reduce heat to low and stir in heavy cream.
- Simmer for another 5 minutes until the sauce is smooth and velvety.
- Taste and adjust salt if needed.
- Serve hot with rice or flatbread.
Notes
- This recipe can be spiced up with additional chilies if you prefer a hotter curry.
- Use low-fat yogurt and cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 120 milligrams