Creamy Chicken Curry (Print Version)
# Ingredients:
01 -
1 1/4 cups heavy cream.
02 -
2 tablespoons vegetable oil.
03 -
1 1/2 teaspoons ground cumin.
04 -
14 ounces tomato puree.
05 -
1 teaspoon turmeric.
06 -
1 teaspoon salt.
07 -
1 1/2 tablespoons garlic, grated.
08 -
1 teaspoon Kashmiri chili powder.
09 -
1 1/2 tablespoons garlic, minced.
10 -
1 teaspoon red chili powder.
11 -
2 teaspoons garam masala.
12 -
4 tablespoons fresh cilantro.
13 -
28 ounces boneless, skinless chicken thighs.
14 -
2 small onions, finely chopped.
15 -
1 tablespoon butter.
16 -
1 teaspoon ground cumin.
17 -
1 tablespoon fresh ginger, minced.
18 -
1 tablespoon brown sugar.
19 -
1 teaspoon ground coriander.
20 -
2 tablespoons butter.
21 -
1 cup plain yogurt.
22 -
1/4 cup water, optional.
23 -
1 teaspoon Kashmiri chili.
24 -
1 teaspoon turmeric.
25 -
1 tablespoon ginger, grated.
# Instructions:
01 -
Combine the chicken with all the marinade ingredients. Let it rest for at least 10 minutes or up to overnight.
02 -
In a big pan, heat some oil. Brown the chicken in batches, cooking for about 3 minutes on each side. Take it out and keep it warm.
03 -
In the same pan, melt the butter. Cook the onions for 3 minutes. Toss in the grated garlic and ginger. Stir in spices and let cook for 20 seconds. Pour in the tomato puree and chili powders. Simmer for around 10-15 minutes. Mix in the cream and sugar. Add the chicken back, cooking for another 8-10 minutes. Add a bit of water if it seems too thick.
04 -
Sprinkle cilantro over the top. Pair with rice or naan and enjoy.
# Notes:
01 -
Brown the chicken in small portions to avoid excess moisture.
02 -
Sub cream with evaporated milk for a lighter dish.
03 -
Using yogurt in the marinade makes the chicken softer.
04 -
Kashmiri chili brings a nice color, not much heat.