This not-so-buttery version is still absolutely delicious! Lightened up by trimming down the butter/oil and using plain yoghurt instead of cream. The end result is a rich, creamy, mild and fragrant dish that the whole family will love.
Chicken thighs work really well here – unlike chicken breast, they dont dry out despite the long, slow simmer. The garam masala is added right at the end to preserve the aroma and flavour of the spices and gives your dish a little boost just before serving.
- 1 teaspoon olive oil
- 600 g boneless, skinless chicken thighs, cube
- 20 g (4 teaspoons) butter
- 1 onion
- 2 teaspoons crushed garlic
- 2 teaspoon crushed ginger
- 1 teaspoon cumin
- 1 teaspoon curry powder (I use medium)
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- salt and pepper
- 1 can (410 g) Indian Diced Tomatoes (with curry leaves and spices), pureed/blended to smooth
- 1 teaspoon sugar
- ⅓ cup (80 ml) plain yoghurt
- 1 teaspoon garam masala
- coriander leaves to garnish (optional)
- In a heavy-based saucepan heat the oil. Add the chicken and toss until sealed. Remove and set aside.
- Reduce the heat on your saucepan to low and add the butter, onion, garlic, ginger and all the dried spices.
- Once sizzling and aromatic, add the chicken back to the pan.
- Add the blended tomatoes and sugar and season with salt and pepper.
- Cover and simmer gently, stirring occasionally, for 50 - 60 minutes until the chicken is tender and the sauce has thickened.
- Stir through the yoghurt and garam masala and serve.
You can make your curry a day ahead and chill overnight (I often think curry is even nicer on day 2). Delicious served with rice, cauliflower rice or wholewheat wraps, enjoy!