Ingredients
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 4 tablespoons butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) tomato sauce or pureed tomatoes
- 1 cup heavy cream or coconut cream
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, salt, and pepper in a bowl to marinate the chicken. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté until translucent. Stir in garlic and ginger, cooking for another minute until fragrant.
- Add the marinated chicken to the skillet. Cook until golden and cooked through, about 8-10 minutes.
- Stir in tomato sauce or pureed tomatoes. Let it simmer for 10 minutes. Pour in heavy cream or coconut cream, stirring until the sauce is velvety and smooth.
- Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve hot with rice or naan bread.
Notes
- Marinate the chicken for at least 30 minutes for maximum flavor and tenderness.
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For extra spice, add chopped green chilies or more chili powder.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: N/A
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
