Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (400g) crushed tomatoes
- 1/2 cup heavy cream
- Fresh cilantro for garnish
- Optional: red chili powder for heat
Instructions
- In a bowl, combine Greek yogurt, lemon juice, garam masala, turmeric, cumin, coriander, and salt. Add chicken pieces and marinate in the refrigerator for at least 1 hour, or overnight.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Cook the marinated chicken until golden brown and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, add more butter if needed. Sauté the chopped onion until translucent. Add minced garlic and ginger, cooking until fragrant. Pour in crushed tomatoes and cook for about 10 minutes until oil separates from the sauce.
- Add the cooked chicken back into the skillet. Stir in heavy cream and simmer for 5-7 minutes until the sauce is rich and creamy. Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can substitute chicken thighs for a juicier, more flavorful option.
- Adjust spice levels by increasing or decreasing chili powder based on heat preference.
- Use homemade or store-bought butter for a richer flavor.
- For dairy-free options, replace heavy cream with coconut milk or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 125 mg
