Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, minced
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp yellow mustard seeds
- 1 tsp turmeric
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp tomato paste
- 1 cup pure cream (or thickened/heavy cream)
To serve
- 2 tbsp yoghurt
- Coriander/cilantro sprigs
- 1 cucumber, finely sliced
- 1/2 red onion, finely sliced
- 1 fresh chilli (optional)
- Steamed basmati rice, topped with fried shallots (optional)
Instructions
- Heat olive oil and butter in a large skillet on medium heat.
- Add onions, garlic and ginger. Cook, stirring for 1 minute until fragrant.
- Add chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring for 3-4 minutes until the chicken is slightly browned.
- Add tomato paste and cream and stir to combine. Cook for 8 minutes more.
- Serve with plain yoghurt, cilantro, cucumber, red onion and chilli, if using, with steamed basmati rice topped with fried shallots if you like.
Notes
MAKE AHEAD
Cook and refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing.
LEFTOVERS
Cook and refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chicken, indian
- Method: pan
- Cuisine: Indian