Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 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, to serve
- Steamed rice, to serve
Instructions
- Marinate the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it sit for 15 minutes.
- Heat vegetable oil in a large pan over medium heat. Add 2 tablespoons of butter and let it melt.
- Add the marinated chicken pieces to the pan and cook until browned on all sides. Remove and set aside.
- In the same pan, add the remaining butter, minced garlic, and diced onion. Sauté until the onion is translucent.
- Add the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Stir well to combine.
- Return the cooked chicken to the pan and simmer for 10 minutes, allowing the flavors to meld.
- Garnish with freshly chopped parsley, if desired.
- Serve hot with naan bread and steamed rice.
Notes
- Adjust the amount of cayenne pepper based on your preferred spice level.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a healthier option, use lean chicken breast instead of thighs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Indian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg