Creamy Chicken Curry (Print Version)

# Ingredients:

→ To Marinate the Chicken

01 - 800g (about 28 oz) boneless chicken thighs, no skin, cut into small chunks
02 - 1 cup plain yogurt
03 - 1 tablespoons and 1½ teaspoons minced garlic
04 - 1 tablespoon finely grated or smashed ginger root
05 - 2 teaspoons garam masala spice blend
06 - 1 teaspoon ground turmeric powder
07 - 1 teaspoon cumin powder
08 - ½ teaspoon ground red chili powder or 1 teaspoon Kashmiri chili
09 - 1 teaspoon regular salt

→ To Make the Sauce

10 - 2 small onions (or 1 bigger onion), chopped into tiny pieces
11 - 2 teaspoons and 1 tablespoon grated garlic
12 - 1 tablespoon finely grated ginger
13 - 1½ teaspoons garam masala spice
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons vegetable or canola oil
16 - 1 teaspoon cumin powder
17 - 1 teaspoon ground turmeric spice
18 - 1 teaspoon powdered coriander
19 - 1 teaspoon Kashmiri chili (optional for color)
20 - 14 oz of smooth tomato sauce or passata
21 - A teaspoon of red chili powder (add as much as you like)
22 - 1 teaspoon salt for seasoning
23 - About 1¼ cups of heavy cream (or try evaporated milk for fewer calories)
24 - 1 teaspoon packed brown sugar
25 - ¼ cup water (to thin out if needed)

→ Topping

26 - Chopped cilantro leaves, about 4 tablespoons

# Instructions:

01 - Mix the yogurt, minced garlic, grated ginger, garam masala, turmeric, cumin, Kashmiri chili, and salt together in a big bowl. Toss in the chicken pieces and coat them thoroughly. Cover and leave it for a little while—10 minutes minimum—or refrigerate it overnight if you’ve got time to spare.
02 - Put some oil in a roomy skillet. Heat it on medium-high heat. Add the marinated chicken in smaller amounts to avoid overcrowding, letting it sear for 3 minutes or so on either side. It doesn’t need to fully cook yet! Move the chicken to a plate once done.
03 - Using the same pan, melt your butter. Toss in the diced onions and cook them down for about 3 minutes until they soften. Scrape any tasty, caramelized bits stuck to the bottom as you go.
04 - Add grated garlic and ginger to the sauteed onions. Let them cook for about a minute. Then, sprinkle in the garam masala, cumin, turmeric, and coriander powder. Stir the spices continuously for roughly 20 seconds so they don’t burn.
05 - Pour in the tomato passata, red chili powder, Kashmiri chili if using, and salt. Keep stirring occasionally and let it bubble and simmer for 10-15 minutes. Watch as the sauce thickens and darkens to a rich reddish-brown.
06 - Pour the cream into the sauce and stir in the brown sugar as well. Slide the chicken and any juices from the plate back into the pan. Let everything simmer for 8-10 minutes. Don’t be shy to add a little water if the sauce feels too thick.
07 - Top with fresh, chopped cilantro. Serve it hot alongside some naan or rice—you’re ready to eat!

# Notes:

01 - To get the most flavor, keep the chicken marinating in the fridge all night if you can.
02 - Don’t toss all the chicken into the pan at once. Cook in smaller amounts so it browns properly without steaming.
03 - Want to adjust spiciness? Just tweak how much chili powder you add, or throw in extra cream for a milder option.

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