PREP:15 MINS
COOK:30 MINS
TOTAL:45 MINS
INGREDIENTS :
For the chicken marinade:
28 Ounces (800g) boneless and skinless chicken thighs cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tbsp minced garlic
1 tablespoon ginger
2 tbsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or 1/2 tsp ground red chili powder)
1 tsp of salt
For the sauce:
2 tbsp of vegetable/canola oil
2 tbsp butter
2 small onions (or 1 large onion) finely diced
1 1/2 tbsp garlic finely grated
1 tablespoon ginger finely grated
1 1/2 tbsp garam masala
1 1/2 tbsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14 Ounces (400g) tomato puree (tomato sauce/Passata)
1 tsp Kashmiri chili (optional for color and flavour)
1 tsp ground red chili powder (adjust to your taste preference)
1 tsp salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1 tsp brown sugar
1/4 cup water, if needed
4 tbsp Fresh cilantro or coriander to garnish
INSTRUCTIONS :
1)Combine the chicken and all of the marinade ingredients in a bowl, and let sit for 10 to 1 hour (or overnight if time allows).
2)In a large skillet or saucepan, heat the oil over medium-high heat. Add the chicken pieces in groups of two or three when they begin to sizzle, being careful not to overcrowd the pan. Just 3 minutes should be spent frying each side until browned. Keep heated and set aside. (You’ll complete the chicken’s cooking in the sauce.)
3)In the identical pan, melt the butter. About 3 minutes of frying the onions at a time, scraping off any browned bits that have remained on the pan’s bottom as you go.
4) Garam masala, cumin, turmeric, and coriander are added after the garlic and ginger have been added and have been aromatic for 1 minute. Stirring periodically, fry until aromatic for about 20 seconds.
5) Salt, chili powders, and tomato puree should be added. Stirring periodically, let the sauce boil for 10 to 15 minutes or until it thickens and turns a rich, dark crimson color.
6) Mix the sauce while adding the cream and sugar. When the chicken is fully cooked, and the sauce is thick and bubbling, add the chicken and any remaining liquids to the pan and simmer for an additional 8 to 10 minutes. If more water is needed to thin the sauce, add it now.
7) Serve over hot rice cooked in garlic butter and garnished with cilantro (coriander).
NUTRITION
Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g |Calcium: 171mg | Iron: 4.1mg
