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.
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.
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