Description
A creamy, flavorful Indian curry featuring tender chicken simmered in a spiced tomato-butter sauce, perfect for serving with rice or naan for a comforting, restaurant-quality meal at home.
Ingredients
1 ½ lbs (680 g) boneless chicken thighs
¾ cup (180 ml) plain Greek yogurt
2 tbsp (30 ml) lemon juice
4 garlic cloves, minced
2 tbsp (28 g) fresh ginger, grated
2 tsp (4 g) garam masala
2 tsp (4 g) ground cumin
2 tsp (4 g) smoked paprika
4 tbsp (56 g) butter, divided
1 cup (240 ml) heavy cream
15 oz (425 g) tomato puree
1 tbsp (2 g) kasoori methi (fenugreek leaves), optional
Salt, to taste
Fresh cilantro, for garnish
Optional: red pepper flakes or green chilies, pinch of sugar if tomatoes are acidic
Instructions
Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, smoked paprika, and salt in a bowl. Add chicken and coat evenly. Cover and marinate for at least 30 minutes, preferably 2–4 hours.
Heat 1 tbsp butter in a large skillet over medium-high heat. Sear marinated chicken until browned on all sides but not fully cooked. Remove and set aside.
In the same skillet, add 1 tbsp butter. Sauté additional garlic and ginger if desired, then pour in tomato puree. Cook for 5–7 minutes, stirring, to deepen flavor. Add remaining garam masala, cumin, smoked paprika, and salt. Blend sauce if desired for a smooth texture.
Lower heat, stir in remaining butter and heavy cream. Return chicken to skillet and coat in sauce. Simmer for 10–15 minutes until the chicken is fully cooked and the sauce thickens.
Sprinkle kasoori methi and garnish with fresh cilantro. Adjust seasoning with lemon juice or a pinch of sugar if needed. Serve hot with rice or naan.
Notes
Chicken thighs stay juicier than breasts, but breasts can be used if monitored closely.
Add extra heat with green chilies or cayenne, or keep it mild by reducing paprika.
Marinate ahead or prep sauce a day in advance for easier weeknight cooking.
For a dairy-free version, substitute coconut cream or cashew cream for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian