Ingredients
Scale
- 500g boneless chicken 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
- 2 tablespoons finely chopped garlic
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 400g canned diced tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, garlic, and ginger. Add chicken pieces and marinate for at least 30 minutes.
- Heat oil in a large skillet over medium heat. Add chopped onion and sauté until golden.
- Add marinated chicken to the skillet; cook until browned on all sides.
- Stir in diced tomatoes and simmer for 15 minutes, allowing flavors to meld.
- Reduce heat and stir in heavy cream; cook for another 5 minutes until sauce is creamy and thickened.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- Marinate the chicken for at least 30 minutes for best flavor.
- Adjust spice levels by adding more garam masala or chili powder.
- Serve with warm naan bread or steamed rice for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg