The Indian classic: yogurt-marinated chicken thighs browned and simmered in a buttery, creamy, spiced tomato sauce. High in protein and gluten-free.
Ingredients
Instructions
- 1
Grate the garlic and ginger. Cut the chicken thighs into large chunks and toss with the yogurt, half the garlic and ginger, half the curry powder and paprika, the cumin and half the salt; marinate in the fridge for at least 30 minutes (not included in the total time).
- 2
Melt 20 g of the butter in a wide skillet and brown the chicken over high heat in batches, 6-8 minutes in total; transfer to a plate.
- 3
Add the remaining butter to the pan and cook the finely chopped onion over medium heat for 6-7 minutes until golden; add the remaining garlic and ginger for 1 minute, then the remaining curry powder and paprika for 30 seconds.
- 4
Add the tomato puree, water, sugar and remaining salt; simmer over low heat, stirring occasionally, for 15 minutes until thickened. Blend smooth with an immersion blender if you like.
- 5
Return the chicken to the sauce and simmer over low heat for 10 minutes.
- 6
Stir in the cream, heat for 3-4 minutes without boiling and serve hot.
Nutrition
Per serving
| Calories | 417 kcal |
|---|---|
| Protein | 31 g |
| Carbs | 16 g |
| Fat | 26 g |
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