This chicken dinner uses deeply flavored chicken thighs, simmered in an ultra-silky and aromatic sauce of tomatoes, cream, and cashews. The cashews lend a buttery nuttiness and great texture to the sauce in this recipe, but blanched almonds would also work well. For the ultimate weeknight dinner, spoon this dish over steamed rice or serve with warm naan.
Ingreadient
- 1/3 c. plain whole-milk yogurt
- 2 cloves garlic, grated or finely chopped (about 2 tsp.)
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. garam masala
- 1 Tbsp. grated or finely chopped peeled ginger
- 2 tsp. kosher salt
- 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces
- 5 Tbsp. unsalted butter
- 1/2 c. tomato paste
- 1/2 serrano chile, seeded, finely chopped
- 1 Tbsp. grated or finely chopped peeled ginger
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 1 c. heavy cream
- 1 Tbsp. dried fenugreek leaves or kasoori methi (optional)
- 1/2 tsp. (or more) kosher salt
- 1/4 c. finely chopped fresh cilantro
- Cooked basmati rice or naan
Direction
- In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
- Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
- Taste and season with salt, if needed. Top with cilantro. Serve over rice.
