Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup plain whole milk yogurt
- 2 tablespoons curry powder
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 medium onion
- 2 cloves garlic
- 2 cloves ginger
- Vegetable oil for cooking
Instructions
- Marinate the chicken by mixing yogurt, curry powder, salt, garlic, ginger, and lemon juice in a bowl. Coat the chicken and refrigerate for at least one hour.
- Heat vegetable oil in a skillet over medium-high heat; sauté chopped onions until translucent.
- Add minced garlic and ginger; cook until fragrant before stirring in additional curry powder.
- Pour in crushed tomatoes; simmer for about ten minutes.
- Reduce heat and stir in heavy cream; simmer gently for five minutes.
- Add marinated chicken to the sauce; cook until tender (approximately fifteen minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg