Chicken Garam Masala Curry
Chicken Garam Masala Curry using J.M. Thomason Garam Masala is a hot winter dish to warm you up!
This savory, irresistible Indian dish comes together easily and highlights beautiful local Pure Pasture Farm chicken. It’s the perfect choice when you’re in the mood for comfort food.
Ingredients
For the Chicken
- 3 cloves garlic
- 1/2 inch ginger, peeled and halved
- 1/2 small onion
- canola oil
- 2 pounds chicken breast or thigh, cut into large cubes
- 1 cup Greek yogurt
- 1/2 tablespoon garam masala
- 1/4 teaspoon tumeric
- 1 pinch salt
for the curry
- 3 cloves garlic
- 1/4 inch ginger, peeled
- 1 1/2 small onion
- 1 tablespoon canola oil, plus more for food processor
- 1 tablespoon butter
- 1 small hot pepper of your choice - optional
- 1 tablespoon garam masala
- 1/2 tablespoon coriander
- 1 teaspoon mustard seed
- 1 teaspoon cumin
- 1 10-ounce can tomato sauce
- 1 cup heavy cream
- 1/2 tablespoon ketchup
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- naan, cilantro, and basmati rice for serving
Preparation
1. To prepare chicken, combine garlic, ginger, and onion in food processor with a touch of oil and pulse until a paste consistency. Transfer paste to medium bowl.
2. Add chicken, yogurt, and spices. Mix thoroughly and let sit 15-20 minutes.
3. To prepare curry, combine garlic, ginger, and onion in food processor with a touch of oil and pulse until a paste consistency. Transfer paste to large skillet over medium-high heat.
4. Add oil and butter and cook, stirring constantly, until fragrant but not browning, about 2 minutes. Add hot pepper (if using) and spices and cook 1 minute longer.
5. Reduce heat to medium, add tomato sauce and chicken, and cook 5-6 minutes until chicken is cooked through. Add splash of water if necessary, in order not to burn chicken or sauce.
6. Add heavy cream, ketchup, salt, and pepper and simmer 8-10 minutes until a nice gravy consistency. Season to taste and garnish with cilantro. Serve immediately with naan and Basmati rice.
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