Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 can (15 ounces) tomato sauce
- 2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 teaspoon sugar
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- ¼ cup freshly chopped parsley (optional, for garnish)
Instructions
- Marinate chicken: Combine chicken, spices, and Greek yogurt in a bowl. Let marinate for at least 15 minutes.
- Sauté chicken: Heat oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken until browned and cooked through. Set aside.
- Cook aromatics: In the same skillet, melt remaining butter, add minced garlic and diced onion; sauté until fragrant.
- Make sauce: Stir in tomato sauce, sugar, salt, and black pepper. Simmer for 5 minutes.
- Add cream: Reduce heat and stir in heavy cream and spices. Simmer gently for another 5 minutes.
- Combine: Return the chicken to the skillet; stir to coat in sauce. Simmer for an additional 5-10 minutes.
- Serve: Garnish with parsley if desired; serve with naan and rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg