Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 can (15 ounces) tomato sauce
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Instructions
- Marinate the chicken: Combine chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a mixing bowl. Cover and refrigerate for at least 15 minutes.
- Prepare the sauce: In a large skillet over medium heat, add vegetable oil and sauté minced garlic and diced onion until fragrant. Stir in tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Simmer for about 5 minutes.
- Cook the chicken: In another pan over medium-high heat, cook marinated chicken until browned and cooked through (about 8-10 minutes). Ensure no pink remains inside.
- Combine: Add the cooked chicken to the sauce mixture in the skillet and stir well to coat all pieces. Add remaining butter and simmer together for a few minutes.
- Serve: Garnish with chopped parsley if desired and serve hot with naan or steamed rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 140mg