- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
