- Level
- very easy
- Prep Time
- 5 min
- Total Time
- 30 min
- 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
Garam Masala is a mix of toasted ground spices including pepper, cloves, cinnamon, nutmeg, cardamom and coriander.
Nutritional Facts
- Per:
- Calories:
- 290
- Fat:
- 15
- Saturated Fat:
- 7
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 17
- Fibre:
- 5
- Sugar:
- 7
- Sugar Alcohols:
- Cholesterol:
- 120 mg
- Protein:
- 21
- Iron:
- Sodium:
- 430 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
