Chicken thighs are braised in a rich, spicy tomato sauce for a hearty meal.
- 2 tablespoons vegetable oil
- 12 boneless, skinless chicken thighs
- Salt and pepper
- Small onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and finely grated
- 1 small green chile
- 1 tablespoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons garam masala
- 1 28-ounce can pureed tomatoes
- 1/2 cup water
- 1/4 cup heavy cream
Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.