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Flavorful Masala Smothered Chicken Recipe Easy Curry-Spiced Cream Gravy

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A cozy, soul-soothing dish featuring tender chicken thighs smothered in a rich, curry-spiced cream gravy with aromatic masala spices. Perfect for quick weeknight dinners or casual weekend meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp unsalted butter (or ghee)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp chili powder (or to taste)
  • 1 cup heavy cream (240 ml) or coconut cream for dairy-free
  • 1/2 cup chicken broth (120 ml)
  • Salt and freshly ground black pepper to taste
  • A handful fresh cilantro, chopped

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. (5 minutes)
  2. Heat the skillet over medium heat. Add cumin seeds and toast for about 30 seconds until fragrant. Remove seeds and set aside. (2 minutes)
  3. Add 1 tablespoon butter to the skillet, let it melt and foam. Place chicken thighs skin-side down and cook for 4-5 minutes without moving to develop a golden crust. Flip and cook another 3-4 minutes until lightly browned but not fully cooked. Remove chicken and set aside. (10 minutes)
  4. Reduce heat to medium-low and add remaining butter. Add chopped onions and a pinch of salt. Cook slowly, stirring often, until soft and golden brown—about 10 minutes. Add garlic and ginger during last 2 minutes and stir until fragrant. (12 minutes)
  5. Sprinkle garam masala, turmeric, chili powder, smoked paprika, and toasted cumin seeds back into the pan. Stir constantly for 1 minute to toast spices without burning. (1-2 minutes)
  6. Pour in chicken broth, scraping browned bits off the pan bottom. Let simmer and reduce slightly for 3-4 minutes. Lower heat and stir in heavy cream slowly until fully combined and silky. (5 minutes)
  7. Return chicken thighs to the pan, nestle into creamy masala sauce. Cover and simmer gently for 8-10 minutes until chicken is cooked through (internal temp 165°F/74°C). Stir occasionally to prevent sticking. (10 minutes)
  8. Taste gravy and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving. (2 minutes)

Notes

Add cream slowly over low heat to prevent curdling. Toast spices carefully to avoid bitterness. Use bone-in thighs for juicier meat but increase cooking time. For lighter sauce, mix heavy cream with milk. Leftovers taste better after resting overnight; reheat gently to avoid splitting sauce. Can swap heavy cream with Greek yogurt if tempered carefully. Add fresh diced tomatoes in summer for brightness. Adjust spice level by modifying chili powder or smoked paprika.

Nutrition

Keywords: masala chicken, curry-spiced cream gravy, easy chicken curry, Indian chicken recipe, creamy masala chicken, weeknight dinner, comfort food

Find it online: https://lirafood.com/flavorful-masala-smothered-chicken-recipe-easy-curry-spiced-cream-gravy/