Creamy Indian meal (Print Version)
# Ingredients:
→ Marinade Ingredients
01 -
1 teaspoon ground cumin
02 -
2 teaspoons garam masala
03 -
1 teaspoon turmeric powder
04 -
28 oz chicken breasts or thighs, boneless and skinless, diced into small pieces
05 -
1 teaspoon chili powder
06 -
1½ tablespoons garlic, finely minced
07 -
½ cup plain yogurt
08 -
1 teaspoon salt
09 -
1 tablespoon ginger, finely grated or minced
→ For the Gravy
10 -
1 tablespoon sugar
11 -
1 teaspoon chili powder (adjust based on heat preference)
12 -
1 large onion, either finely sliced or chopped
13 -
1½ teaspoons garam masala
14 -
1½ teaspoons cumin, ground
15 -
1 teaspoon coriander powder
16 -
1¼ teaspoons salt (add more if needed)
17 -
14 oz tomatoes, crushed
18 -
2 tablespoons ghee (replace with 1 oil + 1 butter if desired)
19 -
1 cup heavy cream (or evaporated milk for a lighter version)
20 -
½ teaspoon dried fenugreek leaves (kasoori methi)
21 -
2 tablespoons olive oil
22 -
1 tablespoon ginger, grated or minced
23 -
1½ tablespoons minced garlic
→ For Decoration
24 -
Chopped fresh cilantro (coriander leaves)
# Instructions:
01 -
In a big mixing bowl, combine the chicken with all the marinade goodies. Toss until it's evenly coated. Let it rest for at least half an hour, or even longer in the fridge for a deeper taste.
02 -
Heat a large skillet with olive oil on medium-high. Once hot, sear the marinated chicken in small batches, about 3 minutes per side. You're just browning it, so don't worry about cooking it fully now. Set aside.
03 -
In the same pan, melt ghee (or your butter-oil combo). Toss in the onions, cooking them for around 5-6 minutes until they soften and turn a little golden. Scrape up those tasty browned bits from the pan while cooking.
04 -
Add the minced garlic and ginger to the onions, letting them sizzle and smell awesome for 60 seconds. Stir in the coriander, cumin, and garam masala, cooking for about 20 more seconds to wake the spices up.
05 -
Pour in the crushed tomatoes, chili powder, and salt. Stir it all together and let it simmer for about 10 to 15 minutes until it thickens, darkens, and smells even better.
06 -
Let the sauce cool a bit, then blend it into a smooth mix. Use a blender and add a splash of water if needed. If your blender’s small, work in portions.
07 -
Put the blended sauce back into the pan. Add the cream, sugar, and crushed kasoori methi leaves. Stir thoroughly to combine everything.
08 -
Put the browned chicken along with its juices into the sauce. Let it bubble for about 8-10 minutes until the chicken's completely cooked and tender.
09 -
Sprinkle fresh cilantro on top just before serving. This pairs wonderfully with fluffy rice or warm naan bread.
# Notes:
01 -
For less heat, dial down the chili powder or leave it out. Prefer it fiery? Add green chilies or crank up the powder.
02 -
Too thick? A splash of water or cream will loosen things up.
03 -
Prepping ahead? Make the sauce a day earlier and fridge it. Reheat it gently before tossing in chicken.
04 -
Kasoori methi gives it authenticity, but the dish still shines without it if you can't find any.