Comforting, creamy chicken dish with aromatic spices and tangy yogurt. Ideal for weeknight meals, pleasing the whole family.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch ginger, grated
05 - 2 medium tomatoes, finely chopped
→ Dairy
06 - 1/2 cup plain whole-milk yogurt
07 - 1/4 cup heavy cream
→ Spices
08 - 2 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
→ Other
15 - 2 tbsp vegetable oil or ghee
16 - 1/2 cup water
17 - Fresh cilantro leaves, chopped for garnish
# Directions:
01 - Heat the oil or ghee in a large skillet over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
02 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
03 - Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
04 - Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir well to coat the chicken and cook for 1 minute to bloom the spices.
05 - Add the chopped tomatoes and cook for 5 minutes, allowing them to soften and break down.
06 - Lower the heat and stir in the yogurt, mixing well. Simmer for 10 minutes, stirring occasionally.
07 - Pour in the water and heavy cream, stirring to combine. Simmer gently for another 5–10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened.
08 - Taste and adjust salt or spices as needed. Garnish with chopped cilantro and serve hot with rice or naan.
