Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup yogurt
- 1/4 cup coconut milk
- 2 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional)
- Salt to taste
- Fresh coriander leaves for garnish
- Cooked basmati rice for serving
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown.
- Add garlic and ginger, cooking for 1-2 minutes until fragrant.
- Incorporate spices: coriander, cumin, turmeric, chili powder, and salt. Cook for 1 minute to toast spices.
- Add chicken pieces, browning on all sides, about 5-7 minutes.
- Stir in yogurt and coconut milk, simmer on low heat for 20-25 minutes until chicken is cooked through and sauce thickens.
- Garnish with fresh coriander leaves and serve hot with basmati rice.
Notes
- Optional: Add a handful of cashews or almonds for extra texture.
- Adjust spice levels to taste.
- Serve with naan or flatbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg