Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 can (15 ounces) tomato sauce
- 2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 teaspoon sugar
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
Instructions
- Season the chicken with salt, garlic powder, sweet paprika, and curry powder in a bowl.
- Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Sauté the chicken until browned, about 5–7 minutes. Remove and set aside.
- In the same skillet, add the remaining butter, minced garlic, and diced onion. Sauté until onions are translucent, about 3–4 minutes.
- Stir in tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Let simmer for about 10 minutes.
- Return the cooked chicken to the skillet and stir well. Simmer together for another 5–10 minutes.
- Serve hot with naan or rice.
Notes
- For deeper flavor, marinate the chicken with the spices for 30 minutes before cooking.
- Adjust cayenne pepper to control the spice level.
- Serve with basmati rice or warm naan bread for a traditional pairing.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian