Restaurant curry or butter chicken never fails to please taste buds with it’s smooth creamy texture and spicy, salty flavor. However, the heavy cream, oil, and clarified butter in the dish may not be as forgiving to the body’s digestive processes. For a family recipe that bursts with culture but won’t upset your stomach, try our finger lickin’ curry chicken!
Ingredients
- 1 tsp canola oil
- 1/2 tsp cumin seeds
- 5 cloves garlic (large)
- 1 tsp fresh ginger
- 1 onion
- 1/4 tsp salt
- 1 tomato (large)
- 2 tbsp tomato paste
- 1 tbsp Pataks Madras curry paste (heaping)
- 1 tsp turmeric
- 1/4 tsp cayenne
- 1/2 tsp black pepper
- 3 tbsp plain yogurt
- 3 chicken breasts (large)
- 3/4 cup water
- 1/2 tsp garam masala
- 1/3 cup cilantro (option)
Servings: servings
Instructions
- Finely mince garlic, shred ginger, dice onion and tomato. Cut chicken into bite-size pieces
- Add oil to frying pan or wok on medium heat and cook cumin seeds 1-2 minutes until brown and fragrant. Next add garlic and ginger, sautee 2-4 minutes until light brown
- Add diced onion to frying pan at medium-high heat and brown 4-5 minutes. Next add salt and cook 2-3 minutes
- Add diced tomato and cook for 5 minutes (partially covered with lid). Allow liquid to bubble at medium heat so tomatoes lose their structure. If mixture appears dry, can add 2 tbsp water
- Add in tomato paste, curry paste, turmeric, cayenne, black pepper. Stir well. Partially cover pan and allow liquid to simmer 4-5 minutes
- Add yogurt and cook for 1-2 minutes. Add chicken, mix well and cook 2-3 minutes
- Add water and stir well. Cover chicken with lid, coook at medium-low heat (#4) for 20-25 minutes, stirring every 5-10 minutes
- Mix in garam masala, check chicken has reached internal temperature of 165 degrees F, and garnish with cilantro
Recipe Notes
We serve this mama Arora classic with rice or quinoa and stir-fried Indian vegetables.
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Finger Lickin’ Curry Chicken