Description
A rich, aromatic Indian curry featuring tender marinated chicken thighs in a creamy tomato-based sauce, perfectly balanced with warm spices. This homemade version brings authentic restaurant flavors to your kitchen with simple ingredients.
Ingredients
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For the Chicken and Marinade
- 2 lb boneless, skinless chicken thighs, excess fat trimmed
- 1/2 cup Chobani plain, non-fat Greek yogurt
- 5 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
For the Curry Sauce
- 13.5 oz can light coconut milk
- 13.5 oz can no salt added tomato puree
- 1 large onion, finely chopped (280 grams)
- 4 cloves garlic, minced
- 2 tbsp ghee (1 oz)
- 1 tbsp olive oil or vegetable oil (1/2 oz)
- 1 tbsp ginger paste
- 2 tsp arrowroot flour
- 1/2 tbsp garam masala
- 1/2 tbsp cumin
- 1/2 tbsp red chili powder
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
Instructions
- Marinate the Chicken
Whisk together all marinade ingredients (yogurt, garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt) in a large bowl until well combined. Add the chicken thighs and thoroughly massage the marinade into the meat, ensuring each piece is well coated. Transfer to an airtight container and refrigerate for at least 3 hours or preferably overnight to allow the flavors to penetrate the chicken. - Sear the Chicken
Heat olive oil in a large cast iron skillet over high heat (just above medium-high). When the oil is hot, add the marinated chicken pieces and pan fry on each side until nicely browned and slightly charred, about 2-3 minutes per side. Remove chicken and set aside. Note that the chicken will not be fully cooked through at this stage – it will finish cooking in the sauce later. - Start the Curry Base
Reduce heat to medium-high and add ghee to the same skillet. Once melted, add the finely chopped onions and sauté until translucent and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom of the skillet. Add ginger paste and minced garlic, cooking for another minute until aromatic. Add the arrowroot flour and all spices except salt, stirring continuously for about a minute to toast the spices and cook out the raw flavor. - Build the Sauce
Add tomato puree and salt to the skillet, continuing to scrape any remaining browned bits from the bottom to incorporate all those flavorful elements. Lower the heat to medium-low and allow the sauce to simmer gently for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. - Finish the Curry
Pour in the coconut milk and stir well to combine. If desired, use a hand blender to puree the sauce until smooth for a restaurant-style finish. Return the partially cooked chicken to the skillet, ensuring each piece is well coated with sauce. Cover and simmer for 10-15 minutes, or until the chicken is completely cooked through and tender. - Serve
Remove the chicken and cut it into bite-sized chunks. Return to the sauce, stir to combine, and serve hot over basmati rice, cauliflower rice, or with naan bread. Garnish with fresh cilantro for a pop of color and fresh flavor.
Notes
- For an authentic touch, use Kashmiri red chili powder which adds color without too much heat.
- Adding a tablespoon of butter at the end gives extra richness.
- This dish tastes even better the next day as flavors continue to develop.
- For a spicier version, add 1-2 finely chopped green chilies with the onions.
- Chicken breasts can be substituted for thighs but may require less cooking time.
- The arrowroot flour can be replaced with cornstarch if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 385
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 142mg
