Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
8
Low
Nutrition per serving
Calories734.8 kcal (37%)
Total Fat50.8 g (73%)
Carbs25.3 g (10%)
Sugars12.4 g (14%)
Protein47 g (94%)
Sodium1509.6 mg (75%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Marinade
800gboneless and skinless chicken thighs
cut into bite-sized pieces
1 cupplain yogurt
1 ½ tablespoonsgarlic
minced
1 tablespoonginger
2 teaspoonsgaram masala
1 teaspoonturmeric
1 teaspoonground cumin
1 teaspoonKashmiri chili
or 1/2 teaspoon ground red chili powder
1 teaspoonsalt
Sauce
2 tablespoonsvegetable oil
/ canola
2 tablespoonsbutter
2onions
small, or large onion, finely diced
1 ½ tablespoonsgarlic
finely grated
1 tablespoonginger
finely grated
1 ½ teaspoonsgaram masala
1 ½ teaspoonsground cumin
1 teaspoonturmeric powder
1 teaspoonground coriander
400gtomato puree
tomato sauce Passata
1 teaspoonKashmiri chili
optional for colour and flavour
1 teaspoonground red chili powder
adjust to your taste preference
1 teaspoonsalt
1 ¼ cupsheavy cream
or thickened, use evaporated milk for lower calories
1 teaspoonbrown sugar
¼ cupwater
if needed
4 tablespoonsFresh cilantro
or coriander, to garnish
Instructions
Step 1
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).
Step 2
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. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Step 3
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.
Step 4
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.
Step 5
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Step 6
Stir the cream and sugar 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.
Step 7
Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
Notes
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