Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika (optional for color)
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and pepper. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining butter, sauté the chopped onion until golden. Add garlic and ginger; cook for 1 minute. Stir in crushed tomatoes and cook for 10 minutes until thickened.
- Return chicken to the skillet, stirring to coat with the sauce. Reduce heat to low, pour in heavy cream or coconut milk, and simmer for 5-10 minutes until creamy.
- Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan bread.
Notes
- Marinate the chicken overnight for maximum flavor.
- You can substitute coconut milk for heavy cream to make it dairy-free.
- Serve with naan, rice, or side salads for a complete meal.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg