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Creamy Spiced Chicken Curry
Main course

Creamy Spiced Chicken Curry

Credit: myDinnerPlan

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 4 servings
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Ingredients

  • 1 ½ pounds Chicken Thigh (Boneless Skinless)
  • 11 ounces Crushed Tomatoes
  • 1 ¼ tablespoons Garlic
  • 2 ½ teaspoons Ginger
  • 1 Yellow Onion
  • 1 ½ tablespoons Butter
  • 1 ½ tablespoons Ghee
  • 1 cup Heavy/Thickened Cream
  • ¼ cup + 2 ½ tablespoons Yogurt (Greek)
  • 2 ½ teaspoons Sugar
  • ¾ teaspoon Chili Powder
  • 1 ½ teaspoons Garam Masala
  • 1 teaspoon Ground Coriander
  • ¾ teaspoon Ground Cumin
  • 1 teaspoon Turmeric
  • 1 ½ tablespoons Olive Oil
  • ¾ teaspoon Salt
  • ½ teaspoon Kasoori Methi (Dried Fenugreek Leaves)

Directions

  1. Prepare ingredients: Mince the garlic. Finely grate or mince the ginger. Slice or chop the large onion. Crush the tomatoes.
  2. In a bowl, combine chicken with plain yogurt, 1 tablespoon garlic, 2 ½ teaspoons ginger, 1 ½ teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon red chili powder, and 1 teaspoon salt. Let marinate for 30 minutes to an hour.
  3. Heat 1 ½ 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.
  4. Heat 1 ½ 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 tablespoon garlic and 2 ½ teaspoons ginger, sautéing for 1 minute. Stir in 1 teaspoon ground cumin, 1 teaspoon garam masala, and 1 teaspoon ground coriander. Cook for another 20 seconds until fragrant. Pour in the crushed tomatoes, 1 teaspoon red chili powder, and 1 teaspoon salt.
  5. 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 tablespoons.
  6. Pour the puréed sauce back into the pan. Stir in 1 cup thickened cream, 2 ½ teaspoons sugar, and ½ 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.