Description
A delicious and aromatic chicken curry dish that’s perfect over basmati rice.
Ingredients
Scale
- 2 tablespoons ground cumin
- 2 tablespoons garam masala
- 1–1/2 tablespoons ground turmeric
- 1 teaspoon paprika
- 1–1/2 tablespoons finely minced garlic
- 1–1/2 tablespoons finely minced ginger
- 1/8 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 3/4 cup plain Greek yogurt (full-fat)
- 1 tablespoon lemon juice
- 1–1/2 teaspoons salt (divided)
- 2 tablespoons unsalted butter
- 1–1/2 cups finely diced yellow onion
- 1 tablespoon tomato paste
- 1 (14-ounce) can fire-roasted crushed tomatoes
- 1–1/4 cups heavy cream
- 1 tablespoon sugar
- Basmati rice
- Fresh cilantro (optional)
Instructions
- Combine cumin, garam masala, turmeric, paprika, minced ginger, minced garlic, and cayenne pepper. Stir together and set aside.
- Trim the fat and cut the chicken into 1-inch pieces and place in a large bowl or bag. Add yogurt, lemon juice, salt, and half the spice mix. Stir to coat, or knead if using a bag. Cover the chicken tightly, or seal the bag, and refrigerate for at least 30 minutes. Do not marinate longer than 24 hours.
- Add butter to a large pan and heat over medium heat. Add in diced onion and cook for 7–10 minutes, stirring occasionally. Reduce heat if it begins to burn. Add in the reserved half of the spice mix and 1 tablespoon tomato paste. Stir for 2–3 minutes or until very fragrant.
- Push onion and spices to the edges of the pan and add chicken to the center. Remove chicken from the marinade, but don’t clean any remaining marinade off the chicken. Cook over medium-high heat for about 3–4 minutes, or until the chicken is white on the outside but not cooked through. Stir often and incorporate the spices and onion into the chicken as you cook.
- Once the chicken is white all over, add in the can of fire-roasted crushed tomatoes, heavy cream, sugar, and 1 teaspoon salt. Stir, and reduce heat to low. Simmer 15–20 minutes or until chicken is cooked through to 165°F and sauce has thickened. Stir in some optional chopped cilantro here.
- Serve curry over cooked basmati rice and garnish with additional cilantro leaves. Serve with flatbread, roti, or naan.
Notes
- Note 1: Adjust cayenne pepper to taste for desired spice level.
- Note 2: Basmati rice should be cooked according to package instructions.
- Note 3: Chicken breasts can be substituted for thighs if preferred.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg