Description
Tender chicken in a rich, velvety sauce spiced with garam masala, ginger, and a hint of heat. Finished with buttery depth and a creamy swirl of coconut milk, this comforting dish brings bold flavor and a luscious texture that’s perfect with rice or naan.
Ingredients
4 lbs boneless, skinless chicken breasts or thighs, cubed
2 yellow onions, chopped
2 shallots, chopped
4 cloves garlic, chopped
2 tbsp fresh grated ginger
4 tbsp garam masala
3 tsp ground turmeric
Kosher salt, to taste
½ cup full-fat plain Greek yogurt
2 (6 oz) cans tomato paste
2 (14 oz) cans full-fat unsweetened coconut milk
⅔ cup chopped cilantro
12 tbsp (1½ sticks) salted butter
4 tbsp sesame seeds
2–4 tsp chili flakes (to taste)
1 tsp paprika
Instructions
In a large bowl, combine chicken, garlic, ginger, garam masala, turmeric, salt, yogurt, and tomato paste. Mix until well coated.
In a large skillet or Dutch oven, melt butter over medium heat. Add onions and shallots, sauté 5–6 minutes until soft.
Add chicken mixture and cook until chicken is browned and fragrant, about 8–10 minutes.
Stir in coconut milk and bring to a simmer. Cover and cook 10–15 minutes until sauce thickens and chicken is cooked through.
Stir in cilantro, sesame seeds, chili flakes, and paprika. Simmer 2 more minutes.
Serve hot over rice or with warm naan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 530 / Serving
- Fat: 36g / Serving
- Carbohydrates: 10g / Serving
- Fiber: 2g / Serving
- Protein: 38g / Serving