Description
This spicy chicken curry is made with boneless chicken, yogurt, and a blend of aromatic spices.
Ingredients
Scale
- 1 1/2 pounds boneless chicken (breast or thighs, cut into pieces)
- 1 cup plain yogurt
- 1 1/2 tablespoons garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon garam masala
- 2 teaspoons cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 small onion (finely chopped)
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1 tablespoon garam masala
- 1 1/2 tablespoons ground cumin
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 14 oz tomato sauce
- 1 teaspoon cayenne pepper (reduce if you want it mild)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- In a large bowl whisk together the yogurt with all of the seasonings for the marinade. Add chicken and mix until everything is well coated. Cover and place in fridge for at least an hour, up to overnight.
- Preheat oven to Broil. Place chicken pieces on a baking sheet. Cook for 3-4 minutes, flip the chicken and cook for 2-3 minutes more. Remove from oven.
- In a large sauce pan heat oil over medium high heat. Add onions and cook for 4-5 minutes until soft.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Add garam masala, cumin, turmeric, and coriander, and chili powder. Mix with onions, and cook for about 1 minute.
- Add tomato sauce, cayenne, salt and pepper. Stir until all the spices are well blended. Simmer for 10-15 minutes until the sauce starts to thicken. If you want the sauce smooth use a stick blender or traditional blender to process until smooth.
- Add the chicken and the juices to the sauce. Stir in the cream and cook for about 10 minutes until the sauce is bubbling and thick.
- Serve over white rice. Garnish with cilantro if desired.
Notes
- Marinating the chicken overnight intensifies the flavor.
- Adjust cayenne pepper according to spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg