Ingredients
Scale
- 500g boneless chicken thighs or breasts, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
For the sauce:
- 3 tablespoons butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 400g canned crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
- Additional spices like fenugreek leaves (optional)
Instructions
- Combine chicken pieces with yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Marinate in the refrigerator for at least 1 hour or overnight for best flavor.
- Grill or pan-fry the marinated chicken until nearly cooked through and slightly charred. Set aside.
- In a large skillet, melt butter over medium heat. Add chopped onions and cook until golden brown. Stir in minced garlic and grated ginger, cooking for another minute.
- Pour in crushed tomatoes, add spices such as garam masala, and simmer for about 10 minutes until thickened and aromatic.
- Lower heat, stir in heavy cream, and add cooked chicken. Let simmer for 10 minutes to allow flavors to meld. Serve hot garnished with fresh cilantro.
Notes
- Marinate the chicken overnight for deep flavor.
- Adjust chili powder to control spice level.
- For a healthier version, use coconut milk instead of heavy cream.
- Serve with basmati rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
