Indian Chicken and Mushrooms in Spiced Tomato Cream
Experience the bold and comforting flavors of Indian cuisine with this irresistible recipe for Indian Chicken and Mushrooms in Spiced Tomato Cream. Tender, bite-sized chicken thighs and hearty button mushrooms are simmered in a luscious tomato-based sauce infused with aromatic spices like garam masala, cumin, and coriander. A touch of heavy cream brings a velvety richness, perfectly balancing the warm heat from turmeric and red chili powder. This restaurant-quality dish is made easily at home in just an hour, making it ideal for weeknight dinners or special occasions. Serve it with fluffy naan or basmati rice to soak up every drop of the spiced tomato cream sauce. This recipe is a must-try for lovers of Indian flavors and creamy comfort food!
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken thighs
- 250 grams Button mushrooms
- 2 tablespoons Vegetable oil
- 1 medium, finely chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 200 ml Tomato purée
- 100 ml Heavy cream
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh cilantro leaves
- 100 ml Water
Instructions
Wash and pat dry the chicken thighs. Cut them into bite-sized pieces and set aside.
Clean the mushrooms and slice them into halves or quarters, depending on their size. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and cook for 30 seconds until aromatic.
Add the chopped onion to the pan and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the ground coriander, turmeric powder, red chili powder, and garam masala. Stir well to coat the onions with the spices.
Pour in the tomato purée and mix thoroughly. Cook for 5-7 minutes until the oil starts to separate from the mixture.
Add the chicken pieces to the pan and stir to coat them with the spiced tomato mixture. Cook for 8-10 minutes, stirring occasionally.
Add the sliced mushrooms to the pan and stir gently. Cook for an additional 5 minutes.
Pour in the water, stir, and bring the mixture to a gentle simmer. Cover the pan and let it cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes until the sauce is creamy and rich.
Add salt to taste and give the dish a final stir.
Garnish with freshly chopped cilantro leaves and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 21.4 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3175 mg | 68% | |
*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.
