Ingredients
Equipment
Method
Marinate the Chicken
- In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
Cook the Chicken
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
Prepare the Sauce Base
- Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
Build the Sauce
- Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
Season and Simmer
- Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste!
Finish with Butter
- Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
Serve and Enjoy
- Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness! (Watch full recipe video below)
Notes
Marinate longer if you can. 15 minutes works but 2 to 4 hours in the yogurt marinade gives you a completely different level of flavor.
Do not rush the 10 minute simmer. That is when everything comes together properly. Low and slow is the move here.
Add your spices toward the end of the simmer, not at the beginning. Trust me, the flavor is so much brighter that way.
The cold butter finish is not optional! Stir it in off the heat and let it melt slowly, that is what gives you that silky glossy restaurant sauce.
Fridge: Store in an airtight container for up to 3 days. Reheat on the stovetop over low heat with a small splash of cream or water to loosen the sauce back up.
Freeze: Cool completely, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop. Do not freeze with the naan.