Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 8 Servings
This recipe is a must-try! Oh, man, you are so in for a treat!
Ingredients:
For the Chicken Marinade
1½ Tbsp Extra Virgin Olive Oil
1 teaspoon Garlic Powder
2 teaspoon Garam Masala
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Kosher Salt
2 pounds Boneless, skinless chicken thighs cut into 1-inch chunks
For the sauce:
3 tablespoons Clarified Butter divided
1 Yellow Onion diced
3 Garlic Cloves minced
1 tablespoon Garam Masala
1 tablespoon Grated Fresh Ginger
1 teaspoon Chili Powder
1 teaspoon Ground Coriander
½ teaspoon Cayenne Pepper
14 oz Tomato Sauce one can
1½ c Coconut Cream well stirred or blended
Kosher salt and freshly ground black pepper
Chopped cilantro, for garnish
Directions:
Step 1: Add the garlic powder, cumin, garam masala, salt, chilli powder, and olive oil into a large mixing bowl. Stir until well combined.
Step 2: Add the chicken into the bowl and rub until well coated.
Step 3: Cover the bowl with plastic wrap and place it inside the fridge to marinate for 6 to 24 hours.
Step 4: Place a large skillet on the stove and turn the heat to medium-high.
Step 5: Add 2 tablespoons of butter and allow it to melt.
Step 6: Add the marinated chicken cuts and cook each side until brown.
Step 7: Remove the chicken from the heat to a clean plate.
Step 8: In the same skillet, add 1 tablespoon of butter and allow it to melt again.
Step 9: Add garlic, onion, ginger, coriander, cayenne, and chilli powder. Stir and cook until aromatic and translucent.
Step 10: Add the tomato sauce and cook for 5 minutes.
Step 11: Add the coconut cream and stir until well mixed.
Step 12: Put the chicken back to the skillet and simmer for 15 minutes or until tender.
Step 13: Serve and enjoy!
Nutrition Facts:
Calories: 386kcal | Carbohydrates: 9g | Protein: 25g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 122mg | Sodium: 666mg | Potassium: 635mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg
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