Chicken Masala
Ingredients
The chicken and marinade
-
2
pounds
chicken thighs, cut into 1 ½-inch pieces
-
½
cup
plain yogurt
-
¼
cup
tikka masala paste, divided
The sauce
-
¼
cup
olive oil
-
4
pieces
curry leaves
-
1
large
brown onion, chopped
-
1
small
chili, de-seeded and chopped
-
1
clove
garlic, minced
-
1
cup
chicken broth
-
14
ounces
canned diced tomatoes
-
1
tablespoon
tomato paste
-
½
cup
heavy cream
Instructions
- Marinate the chicken thighs with yogurt and half of the tikka masala paste, then refrigerate for at least 10 minutes.
- Heat olive oil in a skillet, add curry leaves, and cook until fragrant. Then add onions, garlic, and chili, cooking until translucent.
- Stir in the remaining tikka masala paste, chicken broth, diced tomatoes, and tomato paste. Simmer for 15 minutes until thickened.
- In a separate pan, cook the marinated chicken until golden, then add it to the sauce and simmer for another 10 minutes.
- Finally, stir in the heavy cream and serve immediately.
Nutrition Facts (estimated)
Servings
8 servings
Calories
303
Total fat
23g
Total carbohydrates
6g
Total protein
17g
Sodium
212mg
Cholesterol
0mg
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