Ingredients
Scale
- 500g boneless chicken breast, cut into chunks
- 200g yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 400g canned tomato puree
- 200ml cream
- Fresh cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, salt, and chicken pieces. Marinate for at least 1 hour.
- Heat oil in a large pan over medium heat. Add chopped onions and cook until translucent.
- Add garlic and ginger; sauté until fragrant.
- Add marinated chicken and cook until browned on all sides.
- Pour in tomato puree and simmer for 15 minutes, stirring occasionally.
- Stir in cream and simmer for another 5 minutes, adjusting seasoning as needed.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Marinate the chicken overnight for deeper flavor.
- You can substitute coconut cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg