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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

Garam Masala is a mix of toasted ground spices including pepper, cloves, cinnamon, nutmeg, cardamom and coriander.

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
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