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
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 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
- Marinate chicken in a mixing bowl with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt for at least 15 minutes.
- In a large skillet, heat vegetable oil and sauté garlic and onions until fragrant. Stir in tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if desired), garam masala, and additional curry powder. Simmer gently for about 5 minutes.
- Cook marinated chicken in another pan over medium-high heat until browned and cooked through (7-10 minutes).
- Combine cooked chicken with the simmering sauce and stir in remaining butter until melted. Allow to simmer together for a few more minutes.
- Serve hot with naan bread and steamed rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 590
- Sugar: 6g
- Sodium: 960mg
- Fat: 43g
- Saturated Fat: 25g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg