Description
A comforting, rich dish featuring tender chicken simmered in a creamy tomato sauce, perfect for busy weeknights.
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 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)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional)
- Naan bread or steamed rice
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Instructions
- 1. Marinate the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt for at least 30 minutes.
- 2. Heat vegetable oil in a large pan over medium heat. Add marinated chicken and cook until browned, about 5-7 minutes, then set aside.
- 3. In the same pan, add 1 tablespoon of butter and sauté minced garlic and diced onion until soft.
- 4. Stir in the tomato sauce, sugar, salt, pepper, and optional cayenne pepper. Bring to a simmer.
- 5. Add the cooked chicken back to the sauce, cover, and simmer for 10-15 minutes.
- 6. Stir in heavy cream, garam masala, and remaining curry powder, then add the last 2 tablespoons of butter. Simmer for another 5 minutes.
- 7. Garnish with chopped parsley if desired and serve hot with naan or rice.