Description
A delicious and aromatic chicken dish featuring garam masala, coconut cream, and spices.
Ingredients
Scale
- 1½ tablespoons Extra Virgin Olive Oil (avocado oil or coconut oil)
- 1 teaspoon Garlic Powder
- 2 teaspoons Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 2 pounds skinless and boneless chicken thighs (or chicken breast, cut into 1-inch chunks)
- 3 tablespoons Clarified Butter (divided)
- 1 Yellow Onion (diced)
- 3 Garlic Cloves (minced)
- 1 tablespoon Garam Masala
- 1 tablespoon Grated Fresh Ginger
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Coriander
- ½ teaspoon Cayenne Pepper
- 14 ounces Tomato Sauce (one can)
- 1½ Cup Coconut Cream (well stirred or blended)
- Salt and ground black pepper
- Chopped cilantro, for garnish
Instructions
- Start by marinating the chicken thighs in a large glass bowl with olive oil, garlic powder, garam masala, ground cumin, chili powder, and kosher salt.
- Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- To make the sauce, heat 2 tablespoons of clarified butter in a large skillet over medium-high heat.
- Add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
- Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet and reduce to medium heat.
- Add the diced onion, minced garlic, garam masala, grated ginger, chili powder, ground coriander, and cayenne pepper, and stir to combine.
- Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in the coconut cream and return to a simmer. Add the browned chicken pieces back to the skillet, along with any accumulated juices, and settle the chicken into the sauce.
- Simmer for 10-15 minutes over medium-low heat until the chicken is tender and cooked through.
- Season to taste with salt and ground black pepper if necessary. Top with chopped cilantro, for garnish, and serve hot.
Notes
- Marinating the chicken overnight enhances the flavors.
- Serve with rice or naan for a complete meal.
- Adjust spices to your preference for heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 200mg