Ingredients
Scale
- 1.5 pounds boneless chicken breasts or thighs, 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 paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, salt, and pepper. 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 translucent.
- Add garlic and ginger; cook for 1 minute.
- Add marinated chicken and cook until browned on all sides.
- Pour in crushed tomatoes and simmer for 15 minutes.
- Stir in heavy cream and cook for another 5 minutes until the sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For extra flavor, roast the spices before adding to the marinade.
- You can substitute chicken with paneer or vegetables for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg