USMetric
For the chicken marinade:
▢28 oz boneless chicken thighs skinless, cut into bite-sized pieces
AD
▢1 cup plain yogurt
▢1 ½ tablespoons garlic minced
▢1 tablespoon ginger
▢2 teaspoons garam masala
▢1 teaspoon turmeric
▢1 teaspoon ground cumin
▢1 teaspoon Kashmiri chili or ½ teaspoon ground red chili powder
▢1 teaspoon salt
For the sauce:
▢2 tablespoons vegetable oil or canola oil
▢2 tablespoons butter
▢2 small onions or 1 large onion, finely diced
▢1 ½ tablespoons garlic finely grated
▢1 tablespoon ginger finely grated
▢1 ½ teaspoons garam masala
▢1 ½ teaspoons ground cumin
▢1 teaspoon turmeric powder
▢1 teaspoon ground coriander
AD
▢14 ounces tomato puree tomato sauce/Passata
▢1 teaspoon Kashmiri chili optional for colour and flavour
▢1 teaspoon red chili powder adjust to your taste preference
▢1 teaspoon salt
▢1 ¼ cups heavy or thickened cream, use evaporated milk for
lower calories
▢1 teaspoon brown sugar
▢¼ cup water if needed
▢4 tablespoons cilantro fresh coriander to garnish
INSTRUCTIONS
1. In a bowl, combine chicken with all of the ingredients for the chicken
marinade; let marinate for 10 minutes to an hour (or overnight if
time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When
sizzling, add chicken pieces in batches of two or three, making sure
not to crowd the pan. Fry until browned for only 3 minutes on each
side. Set aside and keep warm. (You will finish cooking the chicken in
the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3
minutes) while scraping up any browned bits stuck on the bottom of
the pan.
AD
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add
garam masala, cumin, turmeric and coriander. Fry for about 20
seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for
about 10-15 minutes, stirring occasionally until sauce thickens and
becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its
juices back into the pan and cook for an additional 8-10 minutes
until chicken is cooked through and the sauce is thick and bubbling.
Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve with hot garlic butter
rice and fresh homemade Naan bread!
NOTES
Tip: Don't forget to cook your chicken in smaller batches to prevent the meat from
simmering in pan juices.
NUTRITION
Calories: 580kcal | Carbohydrates: 19g | Protein: 37g | Fat: 41g | Saturated
Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans
Fat: 0.2g | Cholesterol: 236mg | Sodium: 1.194mg | Potassium: 1.012mg | Fiber: 3g |
Sugar: 10g | Vitamin A: 1.897IU | Vitamin C: 13mg | Calcium: 163mg | Iron: 4mg
Trie
