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“Indian dish made with chicken and a tomato based curry. Original recipe from, but I have tweaked it to our liking, and made a few substitutions for items we can't get in our small, local area. Prep time includes marination time!”
5hrs 30mins

Ingredients Nutrition


  1. Mix all ingredients listed in marinade, put in chicken, and stir to coat. Let marinate several hours or overnight (my personal opinion is the longer the better).
  2. Heat 1/2 of the butter and the oil in a large frying pan. Spoon in chicken and marinade into the skillet, stir and cook until chicken is well done and marinate is thickened. Remove chicken from skillet and set aside.
  3. Add remaining butter and spices to the same skillet, making a roux. Stir and cook about 3-4 minutes, until spices are fragrant.
  4. Add canned tomatoes, chopped green chiles, salt and sugar. Bring to a boil, and then simmer on low, uncovered, until mixture becomes thick, about an hour or more. Fat from butter will seperate. At this point, stir in the cooked chicken pieces, and cook until chicken mixture is very hot. Stir in fresh cream, cooking for a few minutes more.
  5. Optional: Before cooking mixture thick, you may, at this point, add the chicken and place in a crock pot on low about 4 hours without having to watch it quite so closely. After this, stir in fresh cream, and heat until warm through.
  6. Serve with melted butter, fresh cream and garnish with chopped corriander leaves over hot white rice or with naan.

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