Description
A creamy and flavorful chicken curry marinated in yogurt and spices, served with rice and naan.
Ingredients
Scale
- 1/2 cup plain yogurt (full fat)
- 1 tablespoon grated fresh ginger
- 6 cloves garlic (minced)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tablespoon olive oil
- 1/4 cup butter (divided)
- 1 medium onion (chopped)
- 1 (15 ounce) can tomato sauce (see note)
- 1 cup heavy/whipping cream
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 1 teaspoon salt (see note)
- 1/4 teaspoon cayenne pepper (or to taste)
- Chopped fresh cilantro
- Cooked rice (try basmati or jasmine)
- Naan
Instructions
- In a medium prep bowl, stir together the marinade ingredients until smooth, then add the chicken and stir it in so it’s nicely coated. Cover and refrigerate overnight (you could for a minimum of 1 hour, but longer is better!).
- Heat the olive oil and 1 tablespoon of the butter over medium-high heat in a large (I use a 12" one) skillet. Once the skillet is hot, use tongs to take the chicken out of the bowl and add it to the skillet (don’t just pour it all in the pan). Discard the rest of the marinade. Cook the chicken for about 3 minutes and flip and cook it for another 2-3 minutes. Transfer it to a plate.
- Add the remaining butter and the onions to the skillet. Reduce the heat to medium and sauté until softened and lightly browned (about 5-7 minutes). As they’re cooking, use your spoon to loosen any browned bits from the bottom of the pan.
- Add in the tomato sauce, cream, sugar, garam masala, salt, and cayenne pepper. Give it a good stir.
- Add the chicken back in (along with any plate juices), and increase the heat so it’s bubbling, then reduce the heat and gently simmer for another 10 minutes or until it’s cooked through and the sauce has thickened up a bit. Serve with fresh cilantro sprinkled over top, rice, and naan.
Notes
- Refer to the can of tomato sauce for specific notes.
- You can adjust the salt according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg