Description
A rich and aromatic Indian-inspired dish featuring tender chicken in a creamy tomato sauce, served over fluffy basmati rice with warm naan bread.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cubed
- 1 cup basmati rice, rinsed
- 2 pieces naan bread
- 1 cup plain yogurt
- 1 can (14 oz) tomato puree
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp butter
- 1 cup heavy cream
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Marinate chicken in yogurt, half the garam masala, turmeric, and salt for 30 minutes.
- Cook basmati rice according to package instructions and keep warm. Heat naan in oven or skillet until warm.
- In a large pan, melt butter over medium heat. Sauté onion until soft, then add garlic and ginger, cooking for 1 minute.
- Add marinated chicken to the pan and cook until browned, about 5-7 minutes.
- Stir in tomato puree, remaining garam masala, chili powder, and simmer for 10 minutes.
- Reduce heat, pour in heavy cream, and simmer for another 5 minutes until sauce thickens.
- Serve chicken over basmati rice with naan on the side, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.