Description
A rich and aromatic Indian dish featuring tender chicken simmered in a velvety tomato-based masala sauce with butter and cream.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- 4 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1 tsp sugar
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Marinate the chicken pieces in yogurt, ginger-garlic paste, turmeric, 1 tsp garam masala, chili powder, and salt for at least 30 minutes or overnight.
- In a large pan, melt 2 tbsp butter over medium heat. Add the marinated chicken and cook until lightly browned, about 5-7 minutes. Remove and set aside.
- In the same pan, add remaining butter and sauté onions until golden brown. Stir in crushed tomatoes and cook for 10 minutes until thickened.
- Add the cooked chicken back to the pan along with heavy cream, remaining garam masala, kasuri methi, and sugar. Simmer on low heat for 20-25 minutes, stirring occasionally.
- Adjust seasoning with salt if needed. Garnish with fresh cilantro and serve hot with naan or rice.
Notes
You can customize the seasonings to taste.