- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4
- bone-in, skinless chicken thighs (about 1 lb/500 g)
- 4 tsp
- garam masala
- 20 mL
- 1 tbsp
- butter
- 15 mL
- 1
- onion, chopped
- 2 tbsp
- tandoori paste
- 30 mL
- 1 tbsp
- minced fresh ginger
- 15 mL
- 1 1/4 cup
- pureed tomatoes (passata) or canned crushed tomatoes
- 300 mL
- 1/4 cup
- 35% whipping cream
- 60 mL
- 1/2 cup
- plain 2% yogourt
- 125 mL
- 2 tbsp
- chopped fresh cilantro
- 30 mL
Directions
Step 1
Season all sides of chicken with garam masala. Melt butter in large skillet on medium heat. Cook chicken 3 min. per side, or until golden brown. Transfer chicken to plate.
Step 2
Add onion, tandoori paste and ginger to skillet. Cook, stirring, 3 min. or until fragrant and onions start to soften.
Step 3
Stir in tomatoes and cream. Bring to a boil, then reduce heat to low. Add chicken back into skillet. Simmer 15 min. until chicken is cooked.
Step 4
Remove from heat. Stir in yogurt and garnish with cilantro. Serve with lime wedges and thinly sliced finger chili pepper, if desired.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 290
- Fat:
- 15 g
- Saturated Fat:
- 7 g
- Carbs:
- 17 g
- Fibre:
- 5 g
- Sugar:
- 7 g
- Cholesterol:
- 120 mg
- Protein:
- 21 g
- Sodium:
- 430 mg
