A rich and flavorful dish combines tender chicken with a luscious, creamy sauce that’s perfect for any occasion. It’s easy to make and will quickly become a favorite in your meal rotation.
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Cooking Techniques
Marinate the chicken for at least an hour to enhance the flavor and tenderness.
Use fresh ginger and garlic for the best aroma and taste.
Simmer the sauce gently to avoid breaking the cream and to develop deeper flavors.
Ingredients
0/16
Ingredient Image
Why You'll Keep Making This
Rich and full of flavor, with a smooth, creamy sauce that perfectly balances spices and butter. It’s comforting and easy to make, making it a favorite for both weeknight dinners and special occasions.
Step 1
In a bowl, combine yogurt, ginger garlic paste, salt, red chili powder, turmeric, dried fenugreek, cumin seeds, and the chicken. Mix everything well and let it marinate.
Step 2
Heat some oil in a pan and cook the chicken until it’s almost done and nicely browned on both sides. Set it aside.
Step 3
In a pot, melt the butter over medium heat. Once melted, add some ginger garlic paste and sauté for a couple of minutes until fragrant.
Step 4
Pour in the tomato puree and cook it for a few minutes until it thickens a bit.
Step 5
Add red chili powder, salt, dried fenugreek, and chopped almonds. Stir everything together and let it cook for about 3-4 minutes.
Step 6
Pour in the cream and mix well to create a smooth, creamy sauce.
Step 7
Finally, add the cooked chicken back into the pot and simmer for another minute to soak up all the flavors.
Step 8
Serve hot and enjoy!
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
How To Present This Dish
Serve this with steamed basmati rice or warm naan bread to soak up the delicious sauce. A side of lightly sautéed vegetables or a fresh cucumber salad adds a nice contrast to the creamy richness.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce thickens too much. This dish also freezes well for up to 2 months.
Frequently Asked Questions
Can I use chicken breasts instead of the chicken specified?
Yes, chicken breasts can be used, but they may cook faster and become drier. Adjust cooking time accordingly.
How long should I marinate the chicken for best flavor?
Marinate the chicken for at least 1 hour, or overnight in the refrigerator for deeper flavor.
Can I substitute almonds with another nut?
Yes, cashews or pistachios can be used as substitutes for a similar creamy texture.
Is it possible to make this dish less spicy?
Reduce or omit the red chili powder to make it milder.
Can I use canned tomato puree instead of fresh?
Yes, canned tomato puree works well and saves preparation time.
How do I store leftovers and how long will they keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Can I make this recipe dairy-free or vegan?
You can substitute yogurt and cream with dairy-free alternatives like coconut yogurt and coconut cream, and use oil instead of butter.
What side dishes pair well with this recipe?
It goes great with basmati rice, naan bread, or steamed vegetables.
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