Recipe of Award-winning Creamy Tomato Chicken
Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Super Quick Homemade Creamy Tomato Chicken. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy Tomato Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Tomato Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy Tomato Chicken is 4 - 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Creamy Tomato Chicken estimated approx less than 30 minutes.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Creamy Tomato Chicken using 7 ingredients and 8 steps. Here is how you cook that.
I'm always looking for fast, easy, and tasty recipes for dinner. I don't have a lot of time or energy at the end of the day. This recipe fits all the requirements. Plus my family loves eating it with homemade naan bread.
Ingredients and spices that need to be Take to make Creamy Tomato Chicken:
- ~ 2 lbs. of boneless, skinless chicken thighs
- 1 Tbsp. olive oil
- 1 Tbsp. Garam Masala (or spice/spice mix of your choice)
- Enough Salt
- 8 oz. Tomato Sauce (only tomatoes, no additives)
- 8 oz. Heavy Whipping Cream
- Corn starch (optional)
Steps to make Creamy Tomato Chicken
- Heat the olive oil, garam masala, and salt in a skillet over med-low heat.
- Cut up the chicken thighs into 1"- 2" pieces.
- Add the chicken to the oil and raise the temperature to medium or med-high.
- Brown the chicken pieces and cook for about 10 minutes (until the chicken is almost done).
- Stir in the tomato sauce and heavy whipping cream.
Tip: To keep the cream from cooling down the pan too much, pour the cream out before you start heating the pan. It won't be room temperature by this point, but it also won't be refrigerator cold. - Simmer for five minutes. Taste and add salt or more garam masala if needed.
- Once everything tastes good, make a slurry with the cooking liquid and the corn starch. Add the slurry into the pan to thicken the liquid into a sauce.
- Serve with naan bread, rice, or pasta. Enjoy!
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