Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs, cut into 1-inch pieces
- Plain yogurt: 1 cup
- Ginger-garlic paste: 2 tablespoons
- Garam masala: 2 teaspoons
- Chili powder: 1 teaspoon
- Butter: 4 tablespoons, divided
- Tomato sauce: 1 (15 ounce) can
- Heavy cream: 1/2 cup
Instructions
- Step 1: In a bowl, combine chicken, yogurt, ginger-garlic paste, garam masala, and chili powder. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Step 2: Melt 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes. Remove chicken from the skillet and set aside.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the tomato sauce and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Step 4: Stir in the heavy cream and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken evenly and simmer for another 5-10 minutes, allowing the flavors to meld.
Notes
- For optimal flavor, marinate the chicken overnight—the longer, the better!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat on the stovetop over low heat, adding a splash of water or cream if the sauce becomes too thick.
- Serve with warm naan bread or basmati rice to soak up every last bit of the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American