Chicken is slowly stewed in a super tomato tomato curry sauce, served over white rice. It’s the national dish of Great Britain for a reason, come see why!
- 2 lbs boneless skinless chicken thighs
- 1 tbsp extra virgin olive oil
- 2 tsp salt
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 1/8 ground cardamom
- 3 tbsp ghee
- 1 medium yellow onion, sliced
- 3 tbsp tomato paste
- 4 garlic cloves (grated)
- 1 tbsp fresh ginger (grated)
- 1 cup half-and-half
- 2 tbsp cilantro
- 2 cups c
- In a large mixing bowl , mix together salt, garam masala, cumin, coriander, smoked paprika, turmeric, black pepper and cardamom. If you want a hint of spice, add cayenne. Once the spice is mixed, add in your chicken and mix by hand until chicken is fully coated Transfer to a ziplock bag for at least an hour and up to overnight.
- Heat a large saute pan over medium high heat. Add 2 Tbsp ghee and allow 30 seconds to heat. Place chicken thighs fat side down and cook for 4-5 minutes, until they get a nice golden brown. Flip and cook opposite side. Remove to a plate and set aside.
- In same pan, add another tablespoon of ghee and heat for 30 second. Add your sliced onions and stir to help scrape up brown bits from bottom of the pan.
- Next, pour in in one large (32 oz) can of diced tomatoes. Continue to scrape brown bits from bottom of pan while stirring in. Now, add in your grated ginger and garlic and stir together.
- Reduce your heat to medium low and simmer for about 15 minutes to break down the diced tomatoes. About 10 minutes into your simmer, chop your chicken thighs on a cutting board into 1/2 inch pieces. Once your tomato mixture has had about 15 minutes to cook, stir in your chopped chicken along with any pan drippings that have accumulated while the chicken was resting.
- Lastly, stir in a cup of half-and-half and about 3 tablespoons of chopped cilantro. Continue to simmer on medium low for another 10-15 minutes, until it’s reached your desired thickness. Serve immediately spooned over white cooked rice.
- Category: Dinner
- Method: Stewed
- Cuisine: British, Indian, Curry
Keywords: Chicken Curry, British Food, Tikka Masala