Ingredients
Scale
- 1 lb (450g) skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine chicken pieces with yogurt, garam masala, turmeric, cumin, chili powder, salt, and pepper. Marinate for at least 15 minutes.
- Heat a large skillet over medium heat. Add 1 tablespoon of butter and cook the marinated chicken until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining butter. Sauté the onion until translucent, then stir in garlic and ginger, cooking for another minute.
- Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.
- Return chicken to skillet, stir to coat with sauce. Pour in heavy cream and cook for another 5 minutes. Adjust seasoning as needed.
- Garnish with cilantro and serve hot with basmati rice or naan bread.
Notes
- Marinate the chicken for at least 15 minutes for better flavor.
- You can substitute the heavy cream with coconut milk for a dairy-free version.
- Adjust chili powder to control spiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg