Description
A creamy and flavorful Indian curry made with tender chicken in a rich tomato-based sauce, spiced with aromatic Indian spices.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger and cook for 1 minute more until fragrant.
- Add cumin, coriander, garam masala, turmeric, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly.
- Pour in the crushed tomatoes and bring to a simmer.
- Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- Stir in heavy cream, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. Do not boil.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro before serving.
Notes
- Serve with basmati rice or naan bread.
- For a spicier dish, add more cayenne pepper.
- If you don’t have chicken thighs, you can use chicken breast, but reduce the simmering time to prevent it from drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: Approximately 450-500
- Sugar: Approximately 10-15g
- Sodium: Approximately 600-800mg
- Fat: Approximately 30-35g
- Saturated Fat: Approximately 15-20g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 3-5g
- Protein: Approximately 30-35g
- Cholesterol: Approximately 150-180mg