Creamy Spiced Chicken Curry
A rich and creamy Indian-inspired chicken curry featuring aromatic spices and tender chicken. This dish is perfect for a flavorful and satisfying meal.
45 mins
5 servings
Ingredients
- 1 ¾ pounds Chicken Thigh (Boneless Skinless)
- 14 ounces Crushed Tomatoes
- 1 ½ tablespoons Garlic
- 1 tablespoon Ginger
- 1 ¼ Yellow Onion
- 2 tablespoons Butter
- 2 tablespoons Ghee
- 1 ¼ cups Heavy/Thickened Cream
- ½ cup Yogurt (Greek)
- 1 tablespoon Sugar
- 1 teaspoon Chili Powder
- 2 teaspoons Garam Masala
- 1 ¼ teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- 1 ¼ teaspoons Turmeric
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- ⅝ teaspoon Kasoori Methi (Dried Fenugreek Leaves)
Directions
- Prepare ingredients: Mince the garlic. Finely grate or mince the ginger. Slice or chop the large onion. Crush the tomatoes.
- In a bowl, combine chicken with plain yogurt, 1 ½ tablespoons garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 ¼ teaspoons turmeric, 1 ¼ teaspoons ground cumin, 1 ¼ teaspoons red chili powder, and 1 ¼ teaspoons salt. Let marinate for 30 minutes to an hour.
- Heat 2 tablespoons olive oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches, ensuring not to crowd the pan. Fry until browned for 3 minutes on each side. Set aside.
- Heat 2 tablespoons ghee in the same pan and fry the onion until it starts to sweat, about 6 minutes, scraping up any browned bits from the bottom. Add 1 ½ tablespoons garlic and 1 tablespoon ginger, sautéing for 1 minute. Stir in 1 ¼ teaspoons ground cumin, 1 ¼ teaspoons garam masala, and 1 ¼ teaspoons ground coriander. Cook for another 20 seconds until fragrant. Pour in the crushed tomatoes, 1 ¼ teaspoons red chili powder, and 1 ¼ teaspoons salt.
- Remove the sauce mixture from heat, scoop into a blender, and blend until smooth. Add a couple tablespoons of water if needed to help it blend, up to 3 ¾ tablespoons.
- Pour the puréed sauce back into the pan. Stir in 1 ¼ cups thickened cream, 1 tablespoon sugar, and ⅝ teaspoon kasoori methi. Add the marinated chicken with its juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
