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Tender chicken simmered in a spiced tomato-and-cream sauce — a mild, family-friendly Indian classic that comes together in one pan. Serve over rice, with naan on the side if you like.
Ísabella Marín
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Kjúklingur og krydd
Sósa
Meðlæti
Rice
Cook the rice according to the package directions in lightly salted water, about 15-18 minutes, while you prepare the chicken. Once it's done, keep it covered off the heat until the curry is ready to serve.
Chicken
Cut the chicken thighs into bite-sized pieces and mix with the yoghurt, half the garam masala, the cumin, grated ginger, salt and pepper in a bowl. Let it marinate while you prep the vegetables. If you have time, marinating longer (even overnight in the fridge) gives even better flavour.
Sauce
Finely chop the onion and mince or crush the garlic.
Heat the oil and half the butter in a large frying pan over high heat. Sear the chicken for about 4 minutes until browned on the outside — it doesn't need to be cooked through yet. Remove from the pan and set aside.
Lower the heat to medium, add the onion to the same pan and cook for about 5 minutes until softened. Stir in the garlic and tomato purée and cook for 1 more minute.
Add the canned tomatoes, the remaining garam masala and the sugar. Simmer over medium heat for about 8 minutes until the sauce thickens slightly.
Lower the heat, then stir in the cooking cream. Return the chicken and any juices to the pan, cover and simmer for about 8 minutes until the chicken reaches 74°C in the middle with no pink left. Don't let the sauce boil hard once the cream is in, or it may split.
Finish
Season the sauce to taste with salt and pepper. Remove from the heat and stir in the remaining butter. Serve over the rice with naan bread, and put a small bowl of chili flakes on the table for anyone who wants extra heat.
Based on 12 of 13 ingredients — the rest are missing nutrition data.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
751
kcal
Calories
40.1
g
Protein
31.9
g
Fat
74.5
g
Carbs
3.4
g
Fiber
Leftovers keep in the fridge for up to 3 days and also freeze well — reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce has thickened too much.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
