Chunks of tender chicken cooked in a Rich and Creamy buttery Indian sauce.
For the Chicken Marinade
- 1½ Tbsp Extra Virgin Olive Oil
- 1 Tsp Garlic Powder
- 2 Tsp Garam Masala
- 1 Tsp Ground Cumin
- 1 Tsp Chili Powder
- 1 Tsp Kosher Salt
- 2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks
For the sauce:
- 3 Tbsp Clarified Butter divided
- 1 Yellow Onion diced
- 3 Garlic Cloves minced
- 1 Tbsp Garam Masala
- 1 Tbsp Grated Fresh Ginger
- 1 tsp Chili Powder
- 1 Tsp Ground Coriander
- ½ Tsp Cayenne Pepper
- 14 oz Tomato Sauce one can
- 1½ Cup Coconut Cream well stirred or blended
- Kosher salt and freshly ground black pepper
- Chopped cilantro, for garnish
1Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder,garam masala, cumin, chili powder, and salt.
2Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
3To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
4Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
5Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
6Transfer the browned chicken toa plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
7Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
8Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
9Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
10Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
11Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
You may use Coconut Oil in place of butter
Instead of Coconut Cream, you can use Heavy cream or whipping cream
Use ginger powder if you don’t have fresh ginger
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.