Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper, optional for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley, optional for garnish
- Naan bread
- Steamed rice
Instructions
- In a mixing bowl, combine the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until all pieces are coated. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
- In a large skillet over medium heat, add vegetable oil and 1 tablespoon of butter. Once melted, sauté minced garlic and diced onion until fragrant. Then stir in tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and curry powder. Let it simmer for about 5 minutes.
- In another pan over medium-high heat, cook the marinated chicken until browned and fully cooked through. Ensure it reaches an internal temperature of at least 165°F (75°C).
- Add the cooked chicken into the simmering sauce. Stir in the remaining butter until melted and well combined. Allow it to simmer together for an additional few minutes so the flavors integrate.
- Garnish with freshly chopped parsley if desired. Serve hot alongside naan bread and steamed rice for a complete meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg