Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 1 tbsp ghee or olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Marinate chicken in yogurt, lemon juice, ginger-garlic paste, cumin, coriander, paprika, cayenne, turmeric, and salt for at least 15 minutes (or up to 24 hours).
- Heat ghee in a skillet over medium-high heat. Cook chicken in batches until charred and cooked through (3–4 minutes per side). Transfer to a plate.
- In the same skillet, sauté onion until soft (5 minutes). Add garlic and cook 30 seconds.
- Stir in crushed tomatoes and simmer 10 minutes.
- Reduce heat to low. Stir in heavy cream, garam masala, and salt. Return chicken to the skillet and simmer 5 minutes to absorb flavors.
- Garnish with cilantro and serve hot with basmati rice or naan.
Notes
- For faster prep, use store-bought tandoori chicken or rotisserie chicken (add at the end)
- Substitute coconut cream for dairy-free version
- Toast spices briefly in oil for deeper flavor (optional)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 bowl (approx. 1 cup chicken + sauce with 1/2 cup rice)
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 125mg
