Description
A creamy, aromatic Indian chicken curry made with yogurt, cream, ground almonds, and spices. Perfect with naan or rice.
Ingredients
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1.5 lbs boneless chicken thighs, cut into chunks
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½ cup plain yogurt
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1 large onion, sliced or pureed
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1 tbsp garlic-ginger paste
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1 tsp cumin powder
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1 tsp coriander powder
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½ tsp turmeric
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½ tsp cinnamon
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1 tsp garam masala
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¼ cup ground almonds (or 2 tbsp almond butter)
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¼ cup heavy cream (or coconut milk)
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½ cup water or chicken stock
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Salt to taste
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1 tbsp sugar (optional)
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2 tbsp ghee or oil
Instructions
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In a bowl, marinate chicken with yogurt, turmeric, salt, and garlic-ginger paste. Refrigerate for 30 minutes to 2 hours.
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Heat ghee in a pan. Add onions and sauté until golden brown, about 10–12 minutes.
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Add garlic-ginger paste, cumin, coriander, cinnamon, turmeric, and garam masala. Stir for 1–2 minutes.
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Add marinated chicken and sear on all sides.
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Add ground almonds and water. Cover and simmer for 20–25 minutes.
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Stir in cream and sugar. Simmer for 5 more minutes uncovered.
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Garnish with chopped cilantro or almonds. Serve hot with naan or rice.
Notes
To make dairy-free, use coconut yogurt and coconut milk. Store leftovers in the fridge for 3 days or freeze up to 2 months.