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 can tomato sauce (15 ounces)
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Instructions
- Marinate chicken in a bowl with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt for at least 15 minutes.
- In a large skillet over medium heat, heat vegetable oil and one tablespoon of butter. Sauté minced garlic and diced onion until fragrant.
- Stir in tomato sauce, sugar, remaining spices, and heavy cream; simmer for about five minutes.
- In another pan, cook marinated chicken until browned on all sides (7–10 minutes).
- Combine cooked chicken with sauce in the skillet and melt remaining butter; simmer for an additional few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg