Title
Talk about a family favorite. This flavor-packed curry is prepared in no time, as the kids absolutely love it! Super easy to make, it’s just about adding the right spices and not being afraid of a little heat. It’s also great to make in large batches and freeze to have for a quick meal mid-week with rice or naan!
– Zehra, The FitNest
Ingredients
For the chicken marinade:
- I lb Crescent Foods Boneless and Skinless Chicken Thighs cut into bite-sized pieces
- ½ cup plain yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh cilantro, chopped
- 1 1/2 tablespoons minced garlic
- 1 tablespoon ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground red chili powder
- 1 teaspoon of salt
For the sauce:
- 2 tablespoons of avocado oil
- 2 tablespoons butter
- 2 small onions (or 1 large onion) finely diced
- 1 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 2 cups tomato puree/ crushed tomatoes
- 1 tbsp tandoori powder
- 1 teaspoon ground red chili powder
- 1 teaspoon salt
- 1 cups of heavy or thickened cream (use evaporated milk for lower calories)
- 1/4 cup water if needed
- 4 tablespoons fresh cilantro to garnish
PREPARATION
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Saute until browned for only 3 minutes on each side. Set aside and keep warm.
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the crushed tomatoes, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
- Stir the cream through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- Garnish with cilantro and serve with fresh, hot basmati rice.
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