Tender yogurt-marinated chicken is seared for smoky edges, then simmered in a silky tomato sauce fragrant with garam masala, ginger, garlic, and paprika. A dependable British Indian classic for a generous family dinner.
AI-generated image
AI-generated image
Marinating the chicken in yogurt tenderizes it while the high-heat sear builds browned, smoky flavor. Blooming the spices in the onion-tomato base gives the sauce depth before cream rounds out its acidity.
Cool within 2 hours, refrigerate in a covered container for up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout and the chicken reaches 74°C. Add a splash of water if needed.
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