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bone-in, skinless chicken thighs (about 1 lb/500 g)
minced fresh ginger
1 1/4 cup
pureed tomatoes (passata) or canned crushed tomatoes
35% whipping cream
plain 2% yogourt
chopped fresh cilantro
Season all sides of chicken with garam masala. Melt butter in large skillet on medium heat. Cook chicken 3 min. per side, or until golden brown. Transfer chicken to plate.
Add onion, tandoori paste and ginger to skillet. Cook, stirring, 3 min. or until fragrant and onions start to soften.
Stir in tomatoes and cream. Bring to a boil, then reduce heat to low. Add chicken back into skillet. Simmer 15 min. until chicken is cooked.
Remove from heat. Stir in yogurt and garnish with cilantro. Serve with lime wedges and thinly sliced finger chili pepper, if desired.
Per serving (1/4 of the recipe):