A popular Indian dish of chicken in a mildly spiced tomato sauce.
Prep Time
1+ hour (marinating)
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
550 kcal
Calories
40g
Protein
35g
Fat
15g
Carbs
3g
Fiber
8g
Sugar
700mg
Sodium
- 2 lbs, cubed Chicken Breast or Thighs
- 1/2 cup Yogurt
- 2 tbsp Ginger-Garlic Paste
- 1 tsp Garam Masala
- 1/2 tsp Turmeric
- 4 tbsp Butter
- 2 cups Tomato Puree
- 1 cup Heavy Cream
- 1/4 cup, soaked and ground to a paste Cashews
- 1 tbsp Fenugreek Leaves (Kasoori Methi)
Equipment Needed
- Large Skillet
- Mixing Bowls
Let AI Suggest Variations
- Make a vegetarian version with paneer or tofu.
- Use coconut cream instead of heavy cream for a dairy-free option.
- Add a pinch of sugar to balance the acidity of the tomatoes.
- Increase the amount of garam masala for a spicier curry.
Instructions:
1. Marinate chicken in yogurt, ginger-garlic paste, garam masala, and turmeric for at least 1 hour.
2. Melt butter in a large pan. Cook the chicken until browned. Remove from pan.
3. In the same pan, add tomato puree and cook for 10 minutes.
4. Stir in the cashew paste and cook for a few more minutes.
5. Add the cooked chicken, heavy cream, and fenugreek leaves. Simmer for 10 minutes.
6. Serve hot with naan or rice.