Description
A velvet-smooth curry featuring tender chicken pieces seared and finished in a glossy, buttery sauce, perfect for an impressive yet approachable weeknight meal.
Ingredients
Scale
- 1.25 lb (600 g) boneless skinless chicken thighs, cut into 1–1.5 inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp ghee or unsalted butter, divided
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp garam masala
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup plain yogurt, whisked
- 3/4 cup heavy cream or full-fat coconut cream for a dairy-free option
- 1 tbsp brown sugar or honey
- Salt to taste
- 2 tbsp unsalted butter, room temperature
- Fresh cilantro, finely chopped (1–2 tbsp)
- Lemon wedges, for serving
Instructions
- Season and sear the chicken: Toss chicken pieces with salt and pepper. Heat 1 tbsp ghee or butter in a large skillet over medium-high heat and sear the chicken until golden brown, about 2–3 minutes per side. Transfer to a plate.
- Sweat the aromatics: Reduce heat to medium; add remaining ghee and onion. Cook until translucent and lightly caramelized, about 6–8 minutes. Add garlic and ginger, stirring until fragrant.
- Bloom the spices: Stir in cumin, coriander, garam masala, smoked paprika, and cayenne. Cook for 1 minute, then deglaze the pan with a splash of water or crushed tomatoes.
- Build the sauce: Add crushed tomatoes and brown sugar. Bring to a simmer and gently simmer for 6–8 minutes until thickened.
- Temper the yogurt: Whisk a few tablespoons of warm sauce into the yogurt to avoid curdling, then stir the yogurt and cream into the pan.
- Finish the chicken: Return seared chicken to the skillet and simmer gently for 6–10 minutes until cooked through.
- Enrich and season: Stir in room-temperature butter until melted. Adjust seasoning and let rest for 2 minutes.
- Garnish: Serve with fresh cilantro and lemon wedges.
Notes
Serve with basmati rice, naan, or a salad for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg