Description
This creamy Mediterranean chicken curry is rich in flavor and easy to make, perfect for serving with rice or naan.
Ingredients
Scale
- 0 cups plain full-fat yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0 teaspoons turmeric
- 1 teaspoon salt
- 6 bone-in, skinless chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 0 teaspoons ground cinnamon
- 0 teaspoons sugar
- 1 cup tomato puree
- 0 cups heavy cream
- Salt to taste
- Fresh cilantro, chopped
Instructions
- In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices. Add chicken, coat well, and marinate for at least 30 minutes or overnight.
- Heat oil in a skillet. Sear marinated chicken until browned on both sides. Remove and set aside.
- In the same pan, add butter and sauté onions until golden. Stir in ginger-garlic paste and cook for 1 minute.
- Add garam masala, paprika, cinnamon, and sugar. Stir, then add tomato puree. Simmer for 10 minutes.
- Stir in heavy cream. Return chicken to the pan. Simmer covered for 15–20 minutes until chicken is tender.
- Garnish with cilantro. Serve hot with rice or naan.
Notes
- For a spicier dish, increase the amount of chili powder.
- Allowing the chicken to marinate overnight enhances the flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg