Description
This Chicken Curry is packed with flavors and perfect for serving with basmati rice and naan bread.
Ingredients
Scale
- 1 cup plain yogurt or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1.5 teaspoons cumin
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (not cayenne pepper)
- 1 teaspoon salt
- 2 teaspoons grated fresh ginger
- 2 teaspoons finely minced garlic
- 1.5 pounds boneless, skinless chicken breast (cut into small bite-sized pieces)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large sweet onion (finely diced)
- 2 teaspoons grated ginger
- 2 cloves garlic (finely minced)
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 8 ounce can tomato sauce (unseasoned)
- 1.25 cups heavy cream
- 0.25 cup water (only if needed)
- to taste chopped cilantro (for garnish)
- to serve naan bread
- to serve cooked basmati rice
Instructions
- In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 1 hour (ideally overnight in the fridge, if time permits).
- Warm oil in a large skillet (preferably cast iron) over medium-high heat. Once shimmering, add chicken pieces in batches, if necessary, making sure not to crowd the pan. Let them fry, untouched, for 1 minute to develop a crust, then sauté until browned for about 5 more minutes. Set aside and keep warm.
- Melt the butter in the same pan. Sauté the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add ginger and garlic; sauté for 30 seconds until fragrant.
- Add in the brown sugar, coriander, cumin, paprika, garam masala, and salt. Stir occasionally for about 15 seconds until fragrant.
- Pour in the tomato sauce; 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, only if necessary.
- Serve over cooked basmati rice, with naan bread, and garnish with chopped cilantro.
Notes
- Marinating the chicken overnight intensifies the flavor.
- Adjust spices according to your heat preference.
- Garnish with additional cilantro for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg