Yogurt-marinated chicken thighs simmered in a silky, gently spiced tomato sauce with butter and cream, thick enough to coat a spoon without any starch. Cauliflower rice takes the place of basmati to catch every bit of the sauce. Mild enough for children, with chili on the side for anyone who wants heat.
- Time
- 70 min (40 prep + 30 cook)
- Servings
- 4
- Per serving
- 447 kcal
- Protein
- 42 g
Ingredients
Marinade
- 1 3/4 lb chicken thigh, cut into bite-size chunks
- 1/3 cup whole-milk Greek yogurt
- 4 cloves garlic, minced, divided
- 1 tbsp ginger, finely grated, divided
- 1 tbsp garam masala, divided
- 2 tsp paprika, smoked if you have it
- 1 tsp salt
Sauce
- 1 1/2 tbsp butter
- 1/4 tsp turmeric
- 1 tsp ground cumin
- 2 tbsp tomato paste
- 1 can (8 oz) tomato sauce
- 5 tbsp heavy cream
- 1/4 tsp ground fenugreek, or better, 1 tbsp crushed dried fenugreek leaves if you have them
- 11 oz cauliflower rice, fresh or frozen
- 2 tbsp fresh cilantro, chopped
Steps
- Stir the yogurt with half the garlic and ginger, half the garam masala, the paprika and the salt. Turn the chicken through it and leave to marinate for 30 minutes (or overnight in the fridge).
- Melt the butter in a wide pan over medium-high heat. Add the chicken and its marinade in two batches and cook 5–6 minutes, until browned in places and any pale liquid has bubbled away. Move it onto a plate.
- Lower the heat to medium. Add the remaining garlic and ginger, the rest of the garam masala, the turmeric and cumin, and stir for 1 minute. Stir in the tomato paste for 1 minute, then pour in the tomato sauce and simmer 5 minutes.
- Stir in the cream and fenugreek. Return the chicken and its juices and simmer gently, uncovered, for 8–10 minutes, until the chicken reaches 165°F and the sauce is thick enough to coat a spoon. Add a splash of water if it gets too thick.
- Microwave or steam the cauliflower rice until hot, about 5 minutes, then drain well. Spoon the chicken over it and scatter with cilantro. Keeps 4 days in the fridge and freezes 3 months; reheat gently, with a splash of water.
Good to know
Can I make it with chicken breast?
Yes, and it is a touch leaner, at about 70 instead of 58. Cut the simmering time to 6 minutes, because breast dries out sooner than thigh.
How do I add some heat?
Stir a pinch of cayenne into your own portion, or pass sliced green chilies at the table, so the pot stays mild for everyone else.
Alternatives
Per
- Calories
- 131
- Protein
- (39%)
- 12 g
- Fat
- (52%)
- 7 g
- Carbohydrates
- (10%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 317 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1788 kcal goes into the pot and 1605 g of ingredients comes out as about 1365 g of food: 131 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.