Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
- 1. Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5-7 minutes.
- 2. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- 3. Stir in tomato paste and cook for 2 minutes, stirring frequently.
- 4. Add crushed tomatoes, coconut milk, and heavy cream. Stir to combine.
- 5. Add garam masala, turmeric, cumin, coriander, chili powder, and paprika. Season with salt and black pepper.
- 6. Add chicken pieces, reduce heat to low, and simmer for 20-25 minutes until chicken is cooked through and tender.
- 7. Stir in lemon juice. Adjust seasoning if needed.
- 8. Serve hot over fragrant basmati rice with warm garlic naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 520
- Sugar: 5 g
- Fat: 35 g
- Carbohydrates: 10 g
- Protein: 38 g