Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Instructions
- Marinate the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt for at least 15 minutes.
- In a large skillet, heat vegetable oil and 1 tablespoon of butter; sauté minced garlic and diced onion until fragrant.
- Add tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and curry powder; let simmer.
- Cook marinated chicken in another pan until browned and cooked through.
- Combine the chicken into the sauce and stir in remaining butter before serving hot with naan bread or steamed rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg