Ingredients
-
1 tablespoon tandoori spice mix
-
1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
-
1/2 onion, chopped
-
1 piece fresh ginger (1 inch)
-
2 tablespoons water
-
3 tablespoons cooking oil, divided
-
2 teaspoons garam masala
-
1/4 teaspoon chili powder, Indian
-
1 cup tomato sauce
-
1 cup half-and-half
-
2 tablespoons butter
-
1 teaspoon dried fenugreek leaves
-
1 teaspoon salt
-
1 garlic clove
-
1/3 cup plain nonfat yogurt
Instructions
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
- Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
- Remove from skillet and set aside.
- Heat the remaining 2 tablespoons in the skillet.
- Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
- Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
- Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
- Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.