Creamy Indian Chicken Curry (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
28 oz (about 800g) boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
1 cup plain yogurt
03 -
1½ tablespoons garlic, minced
04 -
1 tablespoon fresh ginger, crushed or minced
05 -
2 teaspoons garam masala
06 -
1 teaspoon turmeric
07 -
1 teaspoon ground cumin
08 -
1 teaspoon Kashmiri chili (or ½ teaspoon ground red chili powder)
09 -
1 teaspoon salt
→ For the Sauce
10 -
2 tablespoons vegetable oil or canola oil
11 -
2 tablespoons butter
12 -
2 small onions (or 1 large onion), finely diced
13 -
1½ tablespoons garlic, finely grated
14 -
1 tablespoon ginger, finely grated
15 -
1½ teaspoons garam masala
16 -
1½ teaspoons ground cumin
17 -
1 teaspoon turmeric powder
18 -
1 teaspoon ground coriander
19 -
14 ounces tomato puree (tomato sauce/passata)
20 -
1 teaspoon Kashmiri chili (optional for color and flavor)
21 -
1 teaspoon red chili powder (adjust to taste)
22 -
1 teaspoon salt
23 -
1¼ cups heavy cream (or use evaporated milk for lower calories)
24 -
1 teaspoon brown sugar
25 -
¼ cup water (if needed to thin sauce)
→ For Garnish
26 -
4 tablespoons fresh cilantro (coriander), chopped
# Instructions:
01 -
In a large bowl, combine the chicken pieces with all the marinade ingredients (yogurt, garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili, and salt). Mix well to coat the chicken evenly. Let it marinate for at least 10 minutes, or up to overnight in the refrigerator for best results.
02 -
Heat oil in a large skillet or pot over medium-high heat. Once hot, add the marinated chicken pieces in batches (don't crowd the pan). Sear until browned, about 3 minutes on each side. The chicken will not be fully cooked at this stage. Set aside and keep warm.
03 -
In the same pan, melt the butter. Add the diced onions and fry until soft and translucent, about 3 minutes. While cooking, scrape up any browned bits from the bottom of the pan (these add flavor).
04 -
Add the garlic and ginger to the onions and sauté for about 1 minute until fragrant. Then add the garam masala, cumin, turmeric, and ground coriander. Fry the spices for about 20 seconds, stirring constantly to prevent burning.
05 -
Pour in the tomato puree, Kashmiri chili (if using), red chili powder, and salt. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and deepens to a rich brownish-red color.
06 -
Stir the heavy cream and brown sugar into the sauce. Return the partially cooked chicken and any accumulated juices to the pan. Simmer for another 8-10 minutes until the chicken is fully cooked and the sauce is thick and bubbling. If the sauce becomes too thick, add a little water to reach your desired consistency.
07 -
Garnish with fresh chopped cilantro. Serve hot with garlic butter rice or naan bread.
# Notes:
01 -
For the best flavor development, marinate the chicken overnight if time allows.
02 -
Searing the chicken in batches is crucial - overcrowding the pan will cause the chicken to steam rather than sear, reducing flavor.
03 -
Adjust the spice level by varying the amount of chili powder. For a milder dish, reduce the amount or add a little more cream.