Ingredients:
- 2 – 3 LB (8 pieces) boneless skinless chicken thighs
Marinade:
- 5½ OZ plain yoghurt
- 1½ TBS lemon juice
- 1½ TBS ginger (minced)
- 6 cloves garlic (minced)
- 1½ TSP turmeric powder
- 2¾ TSP garam masala
- ½ TSP chilli powder
- 1½ TSP ground cumin
- ¾ TSP salt
Curry Sauce:
- 3 TBS melted butter or ghee
- 1½ C tomato passata or tomato puree
- 1 C heavy cream or coconut milk
- 2 TSP white sugar
- 1¼ TSP salt
For Serving:
- ½ C cilantro leaves for garnish (optional)
- Basmati or other plain rice
- Naan bread
- Mix the marinade ingredients in a bowl, then add the chicken and toss to coat. Allow to marinate for 1 hour to overnight.
- Preheat oven to 375°F.
- Mix the curry sauce ingredients in a 9 x 13″ baking dish. Place chicken in, smooth side up. Scrape residual marinade out of bowl and dab onto chicken surface.
- Bake 45 minutes or until the chocken reaches 165°F internal temp. Baste with sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red.
- Rest for 5 minutes. Serve over basmati rice with naan bread, garnished with coriander if desired.
Yeilds 8 servings.
Calories: 545cal | Carbohydrates: 8g | Protein: 30g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 721mg | Potassium: 557mg | Fiber: 1g | Sugar: 5g | Vitamin A: 849IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg