Directions
- 1Heat 3 to 4 tbsp oil over medium-high heat in a large white skillet.
- 2Add chopped onion and 1/4 tsp salt, and fry until translucent.
- 3Add 1 tbsp finely grated garlic and stir for 1 minute.
- 4Add the chicken and lay it in a single layer to sear on medium-high heat. Stir once and repeat.
- 5In a bowl, mix 2 tbsp yogurt, 3 tbsp tomato puree, and 2 tbsp sweet chilli sauce until smooth.
- 6Add 1/4 tsp freshly ground black pepper to the chicken.
- 7Pour the sauce over the chicken along with 1/4 cup of water to rinse the bowl.
- 8Stir well, add 1 tsp salt and 1/2 tsp sugar.
- 9Add 3/4 cup of water and simmer on medium-low for 15 minutes, or until the chicken is soft.
- 10Add 1 tsp garam masala and 3 to 4 tbsp heavy cream, and simmer on low for 2 to 3 minutes.
- 11Garnish with chopped green chillies and coriander leaves.
Ingredients
- 780 gm boneless skinless chicken thighs
- 1 medium to large/150 gm onion
- 20 gm/6 large garlic cloves
- 1 tablespoon finely grated garlic
- 2 tbsp/50ml thick plain unflavored yogurt or Greek yogurt
- 3 tbsp/85 ml tomato puree
- 2 tbsp sweet chilli sauce
- 1 tsp salt
- 0.5 tsp sugar
- 1 tsp garam masala powder
- 1 tsp Kashmiri chilli powder
- 0.25 tsp freshly ground black pepper
- 3 to 4 tablespoons heavy cream
- 1 chopped green chillies and coriander leaves
- 3 to 4 tbsp oil
- 0.25 cup water
- 0.75 cup water
Equipment
large white skilletwooden spatulawhisk
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