Description
A rich, creamy-spiced tomato-cream sauce pairs with tender marinated chicken thighs and soft naan. Ready in 30 minutes, this aromatic curry balances depth and freshness perfectly.
Ingredients
2 lbs chicken thighs
1/2 cup plain yogurt
2 tsp garam masala
1 cup tomato puree
1/4 cup cream (or 1/4 cup full-fat coconut milk)
Naan bread (6 pieces)
1 tbsp butter
1 onion (finely chopped)
1 tbsp ginger-garlic paste
Salt to taste
2 cups water
Instructions
Mix chicken thighs with yogurt, salt, ginger-garlic paste, and half the garam masala. Marinate for 15 minutes.
Heat butter in a pan until golden foam forms. Cook onions until translucent (5 minutes).
Add ginger-garlic paste and sauté for 30 seconds. Stir in remaining spices.
Add chicken in batches, searing 5 minutes per side until golden.
Pour in tomato puree, 2 cups water, and remaining garam masala. Simmer for 10 minutes.
Stir in cream (or coconut milk) and cook for 3 minutes until thickened. Adjust seasoning if needed.
Serve warm with naan bread for dipping.
Notes
Use chicken breasts for a leaner option
Substitute cream with full-fat coconut milk for lactose-free/pescetarian diets
Freshly baked naan is ideal, but store-bought is acceptable
Adjust marinade time if not using yogurt
Nutrition
- Serving Size: 1 chicken thigh + 1 naan portion
- Calories: 520
- Sugar: 8g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg