Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories837.8 kcal (42%)
Total Fat67.5 g (96%)
Carbs33.2 g (13%)
Sugars16.6 g (18%)
Protein30.4 g (61%)
Sodium1402.1 mg (70%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 lbchicken thigh
5 clovesgarlic
grated
2 inchesginger
grated
2 tspgaram masala
1 tspturmeric
1 tspground cumin
1 tspground coriander
1 tspkashmiri chili powder
you can sub with 3/4 tsp paprika + 1/4 tsp cayenne
2 tspsalt
1 cupwhole milk plain yogurt
½ Tbspgaram masala
2 tspground cumin
1 tspcayenne
optional
1 tsppaprika
1white onion
large
1 x 28 oztomato puree
can 1/4 cup water to rinse out leftover tomato puree from can
4cloves garlic
grated
4 Tbspbutter
1 ½ cupsheavy cream
Instructions
Step 1
Slice chicken thigh into 2" pieces and marinate with garlic, ginger, garam masala, turmeric, ground cumin, ground coriander, kashmiri chili powder, salt, and yogurt for 1-2 hours or up to overnight for best results.
Step 2
Mix together the Curry Spice Mix in a small bowl and set aside.
Step 3
Grate garlic, ginger, and dice onion and set them all aside.
Step 4
Over medium high heat, sear marinated chicken for 2-3 minutes per side and remove once browned (it’s ok if the chicken is not fully cooked as it will finish cooking in the sauce). To the same pan, add butter over medium heat and scrape up any fond, then add the grated garlic, ginger, and onion. Cook for 2-3 minutes until fragrant and the onion is translucent.
Step 5
Add the Curry Spice Mix and stir until combined. Cook for another minute until fragrant.
Step 6
Add tomato puree, water, and mix together. Simmer for 10 minutes until thickened slightly.
Step 7
Add heavy cream and mix. Add back the chicken, simmer for another 10 minutes and enjoy!
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