Taste of India
Indulge your taste buds with "Taste of India," a rich and creamy chicken curry that brings the vibrant flavors of Indian cuisine to your kitchen. This mouthwatering recipe combines tender, marinated chicken breast infused with yogurt and aromatic spices like garam masala, red chili powder, and turmeric, all simmered to perfection in a luscious tomato-based curry. A finishing touch of heavy cream and crushed kasuri methi (dried fenugreek leaves) adds a velvety texture and authentic depth to the dish. Perfectly paired with naan, roti, or fragrant steamed basmati rice, this crowd-pleaser is ideal for a comforting family dinner or an impressive meal for guests. Ready in just an hour, "Taste of India" brings bold, aromatic spices and authentic Indian flavors that are easy to recreate at home.
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Recipe Information
Ingredients
- 500 grams chicken breast (boneless, skinless)
- 100 grams plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 50 grams butter
- 1 medium onion (finely chopped)
- 200 grams tomato puree
- 100 milliliters heavy cream
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 2 tablespoons (chopped) fresh cilantro (for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and place them in a mixing bowl.
In the bowl, add yogurt, 1 tablespoon of ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well to coat the chicken. Cover and marinate for 30 minutes.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Add the remaining 1 tablespoon of ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Stir in the tomato puree, coriander powder, and sugar. Cook for 10-12 minutes, stirring occasionally, until the oil starts to separate from the sauce.
Reduce the heat to low and add the cooked chicken back into the pan. Stir to coat the chicken with the sauce.
Add the heavy cream and crushed kasuri methi. Mix well and simmer for 10 minutes, allowing the flavors to meld.
Season with additional salt if needed. Remove from heat and garnish with fresh cilantro.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 27.5 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2844 mg | 61% | |
*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.
