Main course

Creamy Spiced Chicken Curry

Name: Creamy Spiced Chicken Curry
Total time: 45 min
Yield: 8 servings
Ingredients: 2 ¾ pounds Chicken Thigh (Boneless Skinless); 1 ½ pounds Crushed Tomatoes; 2 ½ tablespoons Garlic; 1 ½ tablespoons Ginger; 2 Yellow Onions; 3 ¼ tablespoons Butter; 3 ¼ tablespoons Ghee; 2 cups Heavy/Thickened Cream; ¾ cup + ¾ tablespoon Yogurt (Greek); 1 ½ tablespoons Sugar; 1 ½ teaspoons Chili Powder; 1 tablespoon Garam Masala; 2 teaspoons Ground Coriander; 1 ½ teaspoons Ground Cumin; 2 teaspoons Turmeric; 3 ¼ tablespoons Olive Oil; 1 ½ teaspoons Salt; 1 teaspoon Kasoori Methi (Dried Fenugreek Leaves)

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 8 servings

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Ingredients

2 ¾ pounds Chicken Thigh (Boneless Skinless)
1 ½ pounds Crushed Tomatoes
2 ½ tablespoons Garlic
1 ½ tablespoons Ginger
2 Yellow Onions
3 ¼ tablespoons Butter
3 ¼ tablespoons Ghee
2 cups Heavy/Thickened Cream
¾ cup + ¾ tablespoon Yogurt (Greek)
1 ½ tablespoons Sugar
1 ½ teaspoons Chili Powder
1 tablespoon Garam Masala
2 teaspoons Ground Coriander
1 ½ teaspoons Ground Cumin
2 teaspoons Turmeric
3 ¼ tablespoons Olive Oil
1 ½ teaspoons Salt
1 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, 2 ¼ tablespoons garlic, 1 ½ tablespoons ginger, 1 tablespoon garam masala, 2 teaspoons turmeric, 2 teaspoons ground cumin, 2 teaspoons red chili powder, and 2 teaspoons salt. Let marinate for 30 minutes to an hour.
Heat 3 ¼ 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 3 ¼ 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 2 ¼ tablespoons garlic and 1 ½ tablespoons ginger, sautéing for 1 minute. Stir in 2 teaspoons ground cumin, 2 teaspoons garam masala, and 2 teaspoons ground coriander. Cook for another 20 seconds until fragrant. Pour in the crushed tomatoes, 2 teaspoons red chili powder, and 2 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 ¼ cup + 2 tablespoons.
Pour the puréed sauce back into the pan. Stir in 2 cups thickened cream, 1 ½ tablespoons sugar, and 1 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.