Ingredients
Scale
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp chili powder
- 4 tbsp butter or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, and chili powder. Add the chicken pieces and coat them evenly. Cover and refrigerate for at least 2 hours (overnight for best results).
- Heat 2 tbsp butter or ghee in a large pan over medium-high heat. Add the marinated chicken and cook until lightly browned (about 5-6 minutes). Remove the chicken and set aside.
- In the same pan, melt the remaining butter. Add onions, garlic, and ginger, sautéing until golden. Stir in tomato sauce and simmer for 10 minutes. Blend the mixture until smooth (optional).
- Return the chicken to the pan and pour in the heavy cream. Simmer on low heat for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens. Garnish with fresh cilantro.
Notes
- For a lighter version, use Greek yogurt and coconut milk.
- Add vegetables like bell peppers or spinach for extra nutrition.
- Adjust the spice level with more or less chili powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water or cream to maintain the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 185mg