Description
A comforting and accessible dish featuring tender chicken pieces in a rich and flavorful tomato gravy, perfect for pairing with naan or rice.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp butter
- 1 tbsp neutral oil (vegetable or canola)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2–1 tsp chili powder (adjust for heat)
- 1 can (14 oz) crushed tomatoes
- 3/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp sugar or honey
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken by tossing with 1 tsp garam masala, 1/2 tsp salt, and 1 tbsp yogurt (or a splash of lemon). Let rest for 20–30 minutes or refrigerate up to 4 hours.
- Heat oil in a large skillet over medium-high. Brown chicken in batches for 2–3 minutes per side; remove and set aside.
- Reduce heat to medium, add butter, then sauté onions until soft and golden (6–8 minutes). Add garlic and ginger for 1 minute.
- Stir in spices: garam masala, cumin, paprika, turmeric, and chili powder. Cook 30 seconds to bloom the flavors.
- Add tomato paste, crushed tomatoes, sugar, and a pinch of salt. Simmer 8–10 minutes until slightly thickened.
- Return chicken to the pan, cover, and simmer 8–10 minutes until cooked through.
- Stir in cream and lemon juice, warm gently (do not boil). Adjust salt, pepper, and sweetness.
- Garnish with cilantro and serve with rice or bread.
Notes
Use chicken thighs for juiciness and a more forgiving cooking experience. For a dairy-free version, use coconut milk instead of cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian