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Prep Time
5 mins
Total Time
30 mins
Serves
4

Ingredients

4
bone-in, skinless chicken thighs (about 1 lb/500 g)
4 tsp
garam masala
20 mL
1 tbsp
butter
15 mL
1
onion, chopped
2 tbsp
tandoori paste
30 mL
1 tbsp
minced fresh ginger
15 mL
1 1/4 cup
pureed tomatoes (passata) or canned crushed tomatoes
300 mL
1/4 cup
35% whipping cream
60 mL
1/2 cup
plain 2% yogourt
125 mL
2 tbsp
chopped fresh cilantro
30 mL

Directions

Step 1
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.
Step 2
Add onion, tandoori paste and ginger to skillet. Cook, stirring, 3 min. or until fragrant and onions start to soften.
Step 3
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.
Step 4
Remove from heat. Stir in yogurt and garnish with cilantro. Serve with lime wedges and thinly sliced finger chili pepper, if desired.

Tip

Garam Masala is a mix of toasted ground spices including pepper, cloves, cinnamon, nutmeg, cardamom and coriander.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
290
Fat:
15 g
Saturated Fat:
7 g
Carbs:
17 g
Fibre:
5 g
Sugar:
7 g
Cholesterol:
120 mg
Protein:
21 g
Sodium:
430 mg