Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, coriander, salt, and pepper. Add chicken pieces and marinate for at least 1 hour.
- Heat oil in a large skillet over medium heat. Sear the chicken until browned on all sides, then remove and set aside.
- In the same skillet, sauté onions until translucent. Add garlic and ginger, cook for 1 minute.
- Add tomato sauce and cook for 5 minutes, stirring occasionally.
- Return the chicken to the skillet, pour in heavy cream, and simmer for 15 minutes until the sauce thickens and chicken is cooked through.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Marinate the chicken for best flavor, up to 24 hours.
- Adjust spice levels by adding more or less garam masala and chili powder.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg