- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This Indian chicken curry recipe is rich, creamy and saucy. Serve it with rice (try coconut rice) or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Ingredient:
- 1 to 1 ½ pounds boneless, skinless chicken thighs or breast
- 1 ½ teaspoons fine sea salt
- 1 teaspoon ground cumin
- 3/4 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy
- 6 medium cloves garlic, peeled
- A 1-inch cube of fresh ginger, peeled
- 1 medium onion, roughly chopped
- 1 ½ cups water
- 3 tablespoons vegetable oil or use ghee
- 2 tablespoons tomato paste
- 4 tablespoons full-fat plain unsweetened yogurt
- 1 teaspoon Garam Masala, see notes
- 3 tablespoons heavy cream
- Handful of cilantro leaves, chopped, optional for serving
