Ingredients
Scale
- 500g boneless chicken thighs or breasts, cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tbsp vegetable oil or ghee
- 4 tbsp unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Combine chicken with yogurt, lemon juice, turmeric, garam masala, cumin, and salt; marinate for at least 30 minutes.
- Heat oil or ghee in a skillet over medium-high heat. Cook marinated chicken until golden brown, about 5-7 minutes. Remove and set aside.
- Sauté chopped onion in remaining butter until translucent. Add garlic and ginger, cook for 1 minute. Stir in crushed tomatoes and simmer for 10 minutes until sauce reduces.
- Add cooked chicken back into the sauce. Pour in heavy cream or coconut milk and stir. Simmer on low heat for 10 minutes. Garnish with cilantro before serving.
Notes
- Marinate the chicken overnight for maximum tenderness.
- Adjust spice and cream levels according to your taste.
- For a smoky flavor, add a teaspoon of smoked paprika.
- Always simmer gently to prevent curdling of the cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg