Description
A rich and aromatic North Indian curry featuring tender chicken pieces simmered in a velvety tomato-based sauce with butter, cream, and warm spices.
Ingredients
Scale
For the Crust:
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 4 tablespoons butter
- 1 large onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Marinate the chicken with yogurt, ginger-garlic paste, turmeric, 1 teaspoon garam masala, red chili powder, and salt. Refrigerate for at least 1 hour or overnight.
- Heat 2 tablespoons butter in a large pan. Add the marinated chicken and cook until lightly browned. Remove and set aside.
- In the same pan, add remaining butter and sauté onions until golden. Add crushed tomatoes and cook for 10 minutes until thickened.
- Blend the tomato-onion mixture into a smooth paste. Return to pan, add cream, kasuri methi, sugar, and remaining garam masala. Simmer for 5 minutes.
- Add the cooked chicken to the sauce and simmer for another 10 minutes until chicken is tender and sauce is creamy. Garnish with cilantro and serve hot with naan or rice.
Notes
You can customize the seasonings to taste.