Char-grilled marinated chicken simmered in a velvety, spiced tomato-cream sauce — the beloved curry-house classic made easy at home.
Mix the chicken with yogurt and half the spice blend. Cover and marinate in the fridge for at least 30 minutes, or overnight for best flavour.
Sear the marinated chicken in a hot pan for 3–4 minutes per side until lightly charred. Set aside.
In the same pan, cook the onion until soft, then add garlic, ginger, and the remaining spice blend. Cook for 1 minute until fragrant.
Add the crushed tomatoes and simmer for 10 minutes, then stir in the cream and return the chicken to the pan. Simmer for another 10 minutes until the chicken is cooked through and the sauce has thickened.
Taste and season with salt. Garnish with fresh cilantro and serve with rice or warm naan.
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