Description
A delicious mild buttery flavored Indian dish that's been modified for a weeknight!
Ingredients
Scale
- For the marinade:
- 1 Lb. chicken breasts, cut into 1-inch pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon grated ginger (or ginger paste)
- 2 teaspoons minced garlic
- ½ teaspoon garam masala
- ¼ teaspoon ground coriander
- ¼ tseaspoon chili powder
- ½ teaspoon sea salt
- black pepper to taste
- For the sauce:
- 3 tablespoons butter
- 1 large onion, finely diced
- ¼ teaspoon sea salt
- 2 cloves minced garlic
- 1 tablespoon grated ginger (or ginger paste)
- 1 (14.5 oz) can diced tomatoes, undrained
- ½ cup heavy cream
- ¼ cup water
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
Instructions
- In a bowl, combine all marinade ingredients, including chicken pieces. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Heat butter in a large pot or Dutch oven over medium heat. Add the chopped onion and salt and cook until softened and translucent, about 5 minutes.
- Add the garlic and ginger and cook for another minute, stirring constantly.
- Add the diced tomatoes with their juices, heavy cream, water, tomato paste, garam masala, coriander, turmeric, cumin, and chili powder. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Using an immersion blender or a regular blender (in batches if necessary), blend the sauce until smooth. This step creates a rich and creamy texture.
- Add the marinated chicken pieces to the simmering sauce. Cover and cook for 15-20 minutes or until chicken is cooked and tender.
- Garnish with fresh cilantro and extra cream. Serve hot with rice or naan bread.
- Tips:
- For a deeper flavor, you can use whole spices (garam masala, coriander, cumin) and toast them in a dry pan for a minute before grinding them.
- For a richer and silkier sauce, use full-fat yogurt and heavy cream.
- You can adjust the spice level of the recipe by adding more or less chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Prep Time: 15 min
- Marinating Time: 30 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
