01/30/2026
Indian food can seem a little overwhelming; you might think it has to marinate for days, lots of work. But this dish can actually be accomplished in about 30-40 minutes! We always find ourselves wanting seconds every time. This isn’t just your average curry—it has layers of complexity but invites you in with familiar, comforting notes. YUM!
What you need:
28 oz chicken, cut into bite-sized pieces
1 cup plain organic greek yogurt
1 ½ tbsp garlic, minced
1 tbsp ginger, fresh and minced
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or ½ teaspoon ground red chili powder)
1 tsp salt
Sauce:
2 tbsp EVOO
2 tbsp butter
2 small onions (or 1 large onion), finely diced
1 ½ tbsp garlic, finely grated
1 tbsp ginger, finely grated
1 ½ tsp garam masala
1 ½ tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
6-8 tomatoes
1 tsp Kashmiri chili
1 tsp red chili powder (adjust to taste)
1 tsp salt
1 ¼ cups heavy cream
What to do:
Preheat the oven to 400 degrees and cut your tomatoes and onions into quarters. Add them onto a baking sheet, drizzle with EVOO and sprinkle with salt and roast for about 30 minutes (this is for your sauce). In a bowl, combine chicken with all ingredients for the chicken marinade. Mix well to coat all pieces evenly. Let it marinate for at least 10 minutes to an hour, or ideally overnight in the refrigerator to enhance flavor. Heat oil in a large skillet or pot over medium-high heat until sizzling. Add chicken pieces in batches of two or three, ensuring not to crowd the pan. Fry each side for 3 minutes until browned. Remove and set aside, keeping warm as the chicken will finish cooking in the sauce. Once your roasted veggies are ready, take them out and use a blender to puree them. When ready, add the puree to a saucepan with minced garlic. Then add in all your spices and allow them to blend together! Stir the heavy cream into the sauce until it is fully combined. Return the browned chicken pieces, along with any accumulated juices, to the pan. Cook on medium-low heat for 8-10 minutes, until chicken is cooked through and the sauce thickens and bubbles. You can add water if the sauce becomes too thick.
