Ingredients
Scale
- 500g boneless chicken, cubed
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chili powder
- 4 tbsp butter
- 1 large onion, finely chopped
- 1 can (400g) tomato puree
- 1 cup heavy cream
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken in yogurt, lemon juice, ginger-garlic paste, and spices for at least 2 hours
- Sauté onions in butter until golden brown
- Add tomato puree, cook for 5 minutes, then blend until smooth
- Stir in cream, sugar, and remaining spices, simmering for 10 minutes
- Add marinated chicken and remaining butter, simmer covered for 15-20 minutes until cooked through
- Garnish with fresh cilantro before serving
Notes
- For best flavor, marinate chicken overnight
- Substitute coconut milk for a lighter version
- Add vegetables like bell peppers for extra nutrition
- Leftovers taste even better the next day
- Freezes well for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg