Creamy Tomato Chicken Curry
Main Course
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This creamy tomato chicken curry is a flavorful and comforting dish, perfect for a cozy night in. I've been making this recipe for years, and it's always a hit! The chicken is marinated in a spiced yogurt mixture, then cooked in a rich tomato-based sauce with butter and cream. The combination of spices creates a warm and aromatic flavor that's simply irresistible. Serve it with naan bread or rice for a complete and satisfying meal. It's also great for meal prepping – the flavors develop even more overnight!
Ingredients (28 ingredients)
-
800 g boneless and skinless chicken
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coriander
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120 g Greek yogurt
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thumb-sized piece ginger
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4 clove garlic cloves
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1 tbsp vegetable
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1 piece lemon
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3 tsp mild chilli powder
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1 tsp ground cumin
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0.5 tsp garam masala
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0.5 tsp turmeric
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1 kg ripe vine or plum tomatoes
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thumb-sized piece ginger
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4 clove garlic cloves
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4 piece green cardamom pods
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2 clove cloves
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1 piece bay leaf
-
1 tsp chilli powder
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80 g butter
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2 piece green chillies
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75 ml single cream
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5 piece dried fenugreek
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1 tsp garam masala
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1 tbsp sugar
-
3 tbsp ghee or butter
-
2 tsp black mustard seeds
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1 piece dried whole Kashmiri chilli
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6 piece dried curry leaves
Preparation (10 steps)
Marinating the Chicken
In a large mixing bowl, combine 800g boneless and skinless chicken pieces with 120g Greek yogurt, a thumb-sized piece of grated ginger, 4-5 minced garlic cloves, 3 tsp mild chilli powder, 1 tsp ground cumin, ½ tsp garam masala, ½ tsp turmeric, the juice of 1 lemon, 1 tbsp vegetable oil, 1½ tsp salt, and chopped coriander. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight.
Roasting the Chicken
Preheat the oven to 240°C/220°C fan/gas 9. Transfer the marinated chicken pieces to a large baking tray, discarding any remaining marinade. Roast for 10-15 minutes, turning the pieces after 10 minutes to ensure even coloring on both sides. The chicken does not need to be fully cooked at this stage.
Preparing the Tomato Base
Slice 1kg ripe vine or plum tomatoes in half. Add the tomatoes, a thumb-sized piece of grated ginger, 4 garlic cloves, 4 green cardamom pods, 2 cloves, 1 bay leaf and 125ml water to the mixing bowl.
Simmering the Tomato Sauce
Cook the tomato mixture for 20 Min./100°C/Stufe 1. Ensure the tomatoes have completely disintegrated.
Blending the Sauce
Remove the whole spices (cardamom pods, cloves, and bay leaf). Blend the tomato mixture for 30 Sec./Stufe 8, gradually increasing to Stufe 10. Pass the mixture through a sieve to create a smooth purée.
Simmering the Purée
Return the tomato purée to the mixing bowl. Add 1-2 tsp chilli powder and simmer for 12 Min./100°C/Stufe 2. The sauce should slowly begin to thicken.
Adding the Chicken
Add the roasted chicken pieces and any reserved roasting juices from the tray to the tomato sauce. Cook for 8 Min./100°C/Stufe 1, Linkslauf until the chicken is cooked through.
Finishing the Curry
Add 80g butter, a couple of pieces at a time, and cook for 2 Min./90°C/Stufe 1. Then add the chopped ginger, green chillies and 75ml single cream, and cook for 1 Min./90°C/Stufe 1, Linkslauf, taking care that the sauce doesn’t split.
Seasoning and Serving
Stir in 1 tsp salt, 5-6 dried fenugreek leaves, 1 tsp garam masala, and 1 tbsp sugar. Check the seasoning and adjust if necessary. Serve hot, garnished with coriander, onion, chilli, and a drizzle more cream, if using.
Preparing Spiced Butter (Optional)
In a separate pan, heat 3 tbsp ghee or butter, 2 tsp black mustard seeds, 1 dried whole Kashmiri chilli, and 6-8 dried curry leaves over medium heat until the seeds start to sizzle and the curry leaves turn a darker green. Spoon over the curry just before serving.
Finished cooking? Great! 🎉
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Created by
Amelia Davis
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