Description
A rich, tomato-based curry with marinated chicken thighs, aromatic spices, and a velvety butter-cream finish. Slow-cooked for maximum tenderness and restaurant-quality flavor.
Ingredients
1.5 kg chicken thighs, bone-in skin-on
200g full-fat plain yogurt (or coconut yogurt)
4 large tomatoes (or 600g canned plum tomatoes)
100g unsalted butter + 50g for final gloss
200ml cream (single or half-and-half optional)
2 tbsp garam masala
1 tbsp Kashmiri chili powder
1 tsp sugar
200ml water
Instructions
Combine yogurt, 1 tbsp garam masala, and chili powder in a bowl. Add chicken thighs, refrigerate 8-12 hours.
Line baking sheet with parchment. Broil tomatoes 5-7 minutes until charred. Blot excess juice, process until smooth.
Heat butter in a Dutch oven over medium-high. Brown chicken skin-side down 4-5 minutes. Flip and cook 2 minutes.
Add roasted tomato puree, remaining garam masala, sugar, and water. Simmer 30 minutes, covered.
Stir in 100g butter until melted. Remove chicken, then return to pot.
Add cream and simmer 5-10 minutes until thickened. Drizzle remaining butter for a glossy finish.
Notes
Use bone-in thighs for maximum flavor
Toasting spices freshly enhances aroma
Coconut oil can replace butter for dairy-free option
Store in airtight container up to 3 days
Nutrition
- Serving Size: 1 serving with 250g chicken
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 35g
- Cholesterol: 120mg