Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional for garnish)
- Naan bread
- Steamed rice
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Instructions
- Marinate the Chicken: Mix chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes.
- Cook the Chicken: In a skillet, heat vegetable oil and sear the chicken until golden, about 4-6 minutes. Remove and set aside.
- Prepare the Sauce Base: Add butter to the skillet, sauté garlic and onion until soft, about 4 minutes.
- Build the Sauce: Add tomato sauce, sugar, salt, and pepper to the skillet. Simmer for 3-5 minutes, then stir in heavy cream and cayenne pepper.
- Season and Simmer: Return chicken to the sauce, add garam masala and curry powder. Simmer on low for 8-10 minutes until chicken is cooked through.
- Finish with Butter: Stir in remaining butter until melted and glossy. Add parsley, if desired.
- Serve and Enjoy: Serve over rice or with naan bread, garnished with extra parsley and yogurt, if using.
Notes
- Make the sauce in advance and simply reheat for an even quicker meal. Perfect for meal prep!