Creamy Masala Chicken
Indulge in the rich, aromatic flavors of Creamy Masala Chicken, a comforting South Asian-inspired dish that combines tender, marinated chicken thighs with a luscious spiced tomato-cream sauce. This recipe elevates classic chicken curry with the addition of Greek yogurt for a tangy marinade and a perfect blend of bold spices like cumin, garam masala, and red chili powder. The caramelized onions, smooth tomato puree, and heavy cream create a velvety base that beautifully complements the succulent chicken. Ready in just an hour, this one-pan dish is both weeknight-friendly and dinner-party worthy. Serve it with warm naan or fluffy basmati rice, and garnish with fresh cilantro for a pop of color and freshness. Perfect for lovers of bold, creamy, and flavorful Indian-inspired dishes!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 grams Greek yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 200 milliliters Tomato puree
- 100 milliliters Heavy cream
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 100 milliliters Water
Instructions
In a large bowl, combine the chicken thighs, Greek yogurt, ginger paste, garlic paste, turmeric, cumin, coriander, garam masala, red chili powder, and salt. Mix well to coat the chicken evenly and allow it to marinate for at least 30 minutes (or up to overnight in the refrigerator).
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the marinated chicken to the skillet and sear for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Lower the heat to medium and stir in the tomato puree. Let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken.
Add the water to the skillet, stir, and reduce the heat to low. Cover the pan with a lid and let the chicken simmer for 20 minutes, stirring occasionally to prevent sticking.
Once the chicken is cooked through and tender, stir in the heavy cream. Cook for an additional 5 minutes to create a rich, creamy sauce.
Garnish with the chopped cilantro and serve hot with naan or basmati rice.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 20.7 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
