Tender marinated chicken pieces in a rich, creamy tomato-based curry sauce infused with aromatic Indian spices. This beloved dish combines traditional tandoori cooking methods with a luxurious gravy.
Liam Henderson
1 followers
35
Cook Time
6
Servings
0
0 reviews
Medium
Difficulty
Cut chicken into bite-sized pieces. Mix yogurt, half the ginger-garlic paste, cumin, coriander, turmeric, and half the garam masala. Coat chicken thoroughly and refrigerate for 30 minutes or up to 4 hours.
For deeper flavor, marinate overnight in the refrigerator.
Heat oil in a large pan over high heat. Remove chicken from marinade and cook for 6-8 minutes until charred on edges and cooked through. Set aside.
Don't overcrowd the pan - cook in batches if needed to achieve proper charring.
In the same pan, sauté finely chopped onions until golden brown (about 8 minutes). Add remaining ginger-garlic paste and cook for 2 minutes until fragrant.
Well-caramelized onions are crucial for depth of flavor - don't rush this step.
Add tomato puree, remaining spices, and salt. Cook for 10 minutes, stirring occasionally, until the oil separates from the sauce. Add cream and simmer for 5 minutes.
If the sauce is too thick, add a splash of water or chicken stock to reach desired consistency.
Add cooked chicken to the sauce and simmer for 5 minutes. Garnish with fresh cilantro and a swirl of cream before serving with basmati rice or naan.
Let the curry rest for 10 minutes before serving to allow flavors to meld together.
Join the conversation
Log in to commentNo comments yet
Be the first to share your thoughts on this recipe!
