Ingredients

The following ingredients have 6 Servings
  • 28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili ((or 1/2 teaspoon ground red chili powder))
  • 1 teaspoon of salt
  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions ((or 1 large onion) finely diced)
  • 1 1/2 tablespoons garlic (finely grated)
  • 1 tablespoon ginger (finely grated)
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree ((tomato sauce/Passata))
  • 1 teaspoon Kashmiri chili ((optional for colour and flavour))
  • 1 teaspoon ground red chili powder ((adjust to your taste preference))
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream ((use evaporated milk for lower calories))
  • 1 teaspoon brown sugar
  • 1/4 cup water (if needed)
  • 4 tablespoons Fresh cilantro or coriander (to garnish)

Instruction

  • 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).
  • 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.)
  • 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. 
  • 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.
  • 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.
  • 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.
  • Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!