This recipe was born on a busy weeknight when I wanted something comforting, fragrant, and effortless enough to make after work. I first experimented with this combination of spices and cream one winter evening, and the balance of tangy tomato, warm garam masala, and a velvety finish from butter and heavy cream made it an instant hit at the table. It has since become my go-to for quick dinner guests: rich and restaurant-worthy but simple enough for a weekday.

What makes this version special is the short marinating time that still infuses the chicken with flavor, and a sauce technique that builds depth without hours of simmering. Using skinless boneless thighs keeps the chicken juicy, while a blend of paprika, curry powder, and garam masala gives you the classic notes without needing an intimidating spice rack. Serve with warm naan and steamed rice and you have a meal that feels celebratory even on ordinary nights.

Ingredients

• Chicken (1 1/2 lb boneless, skinless thighs): Thighs hold moisture and tolerate high heat better than breast. Look for uniform pieces and cut into 1-inch chunks for even cooking. I prefer organic or free-range when possible for better flavor and texture.
• Greek yogurt (1 tbsp): A small amount in the marinade tenderizes and helps spices adhere. Full-fat Greek yogurt gives richer mouthfeel; if using low-fat the color and texture of the final dish will be slightly lighter.
• Tomato sauce (1 15-oz can): Choose a plain, good-quality tomato sauce with no added herbs for a clean base. Some brands have a fresher tomato tang—avoid heavily seasoned options so the spices in the sauce remain dominant.
• Heavy cream (2 cups): This is key for the signature silkiness—use full-fat heavy cream for the best finish. If you want a lighter version, substitute half-and-half but expect a thinner sauce.
• Butter and oil (3 tbsp oil + 3 tbsp butter): Oil for initial searing to handle higher heat without burning, then butter added at the end to enrich and gloss the sauce. Unsalted butter gives you better control over seasoning.
• Spices and aromatics: Garlic (6 cloves), onion (1 medium), sweet paprika, curry powder, garam masala, cayenne (optional). Freshly minced garlic and a finely diced onion provide the aromatic backbone—don’t skip them.
• Finishing touch (parsley): A quarter-cup chopped parsley or cilantro brightens the plate; I usually sprinkle parsley for color and freshness.

Instructions

Marinate the Chicken:In a medium bowl combine 1 1/2 lb bite-sized chicken thigh pieces with 1 tsp salt, 1 tsp garlic powder, 1 tsp sweet paprika, 1/2 tsp curry powder and 1 tbsp Greek yogurt. Mix thoroughly so each piece is coated. Let sit for at least 15 minutes at room temperature or refrigerate up to 2 hours for deeper flavor.Sear the Chicken:Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding. Cook until golden brown and just cooked through, about 3-4 minutes per side depending on piece size. Transfer to a plate and set aside; the chicken will finish cooking in the sauce.Build the Sauce Base:Reduce heat to medium. In the same skillet add 1 tbsp butter and the minced garlic (6 cloves) and diced onion. Sauté until the onion is translucent and starting to caramelize, about 5-7 minutes, stirring to deglaze browned bits from the pan. Pour in the 15-oz can of tomato sauce and add 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.Combine & Simmer:Return the seared chicken to the skillet, nestling pieces into the sauce. Pour in 2 cups heavy cream and stir gently to combine. Add 1/2 tsp cayenne if you want heat, 1 tsp garam masala, and 1/2 tsp curry powder. Let the mixture simmer gently for 8-10 minutes over low heat. The sauce should thicken slightly—watch for a slow bubbling surface and glossy reduction.Finish with Butter and Adjust:Turn off the heat and stir in the remaining 2 tbsp butter until melted for a silky finish. Taste and adjust salt or sugar if needed. Sprinkle 1/4 cup freshly chopped parsley before serving for freshness and color. Serve hot with warmed naan and steamed basmati rice.

Storage Tips

Let the dish cool to near room temperature (no longer than two hours at room temp) before transferring to airtight containers. In the refrigerator it will keep well for up to 3 days; reheat gently over low heat with a splash of water or cream to restore sauce silkiness. For freezing, portion into freezer-safe containers and freeze for up to 3 months—defrost overnight in the fridge and reheat on the stovetop to preserve texture. Avoid microwaving from frozen, as uneven heating can separate the cream and change the mouthfeel.

Ingredient Substitutions

If you want a lighter finish, swap half the heavy cream for full-fat coconut milk for a dairy-friendly twist (note: flavor will be slightly coconut-forward). For a tangier sauce, stir in a tablespoon of plain yogurt or a squeeze of lemon at the end. Use chicken breast if you prefer white meat—reduce searing time slightly to prevent dryness. If you lack garam masala, combine equal parts ground coriander and cumin with a pinch of cinnamon and cardamom to mimic the warm profile.

Serving Suggestions

Serve with buttered naan or steamed basmati rice to soak up the sauce. For a lighter plate, pair with a green salad tossed with lemon and cucumber raita to contrast the richness. Garnish with fresh parsley or cilantro and a drizzle of cream for a restaurant-style finish. This also makes a great centerpiece for casual dinner parties—offer lemon wedges, sliced red onion, and extra naan so guests can build their perfect bite.

Cultural Background

While this dish is inspired by classic North Indian preparations, it’s an Anglo-Indian adaptation that emphasizes cream and butter for richness. Traditional versions often use roasted tomato and onion bases with a complex spice blend; this quick method honors the flavor profile while streamlining the steps for home cooks. Over the decades, many families have adapted the recipe to local ingredients—this version follows that tradition by using readily available tomato sauce and pantry spices while keeping the hallmark character of tender chicken in a spiced, creamy tomato bath.

Seasonal Adaptations

In colder months, double the garlic and add a pinch of smoked paprika for deeper warmth. In summer, lighten the plate by swapping heavy cream for half-and-half and pairing with a cucumber-mint salad. For festive occasions, add toasted almond slivers and a final finish of fenugreek leaves (kasuri methi) for authentic aroma. Swap in roasted seasonal vegetables—eggplant or cauliflower works beautifully to stretch the dish while adding texture.

Meal Prep Tips

Portion into individual containers with rice for ready-to-heat lunches. Keep the sauce in a separate container from starches and bread to avoid sogginess. To reheat, warm slowly on the stovetop over low heat with a splash of water or cream and stir frequently. If freezing, leave about 1/2-inch headspace in containers for expansion, and label with the date. This method makes weekday lunches effortless and reheated portions taste nearly as good as freshly made.

Make this recipe your own—adjust the heat with cayenne, swap herbs, or add vegetables to suit your household. The joy of this dish is how adaptable and forgiving it is while remaining deeply satisfying.