Ingredients
Scale
- 500g boneless, skinless chicken thighs or breasts, cut into chunks
- 3 tablespoons butter
- 1 cup tomato puree
- 1/2 cup heavy cream or coconut cream
- 2 tablespoons yogurt (preferably Greek yogurt)
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with yogurt, half of the garlic and ginger, salt, and chili powder. Let it sit for at least 30 minutes.
- Heat 2 tablespoons of butter in a skillet. Sauté remaining garlic and ginger until fragrant. Add spices: garam masala, turmeric, cumin, chili, and coriander. Cook for 1 minute.
- Add tomato puree, simmer for 10 minutes until thickened.
- In a separate pan, add a tablespoon of butter and cook marinated chicken until golden and cooked through.
- Combine cooked chicken with the tomato sauce. Pour in heavy cream or coconut cream and simmer for 10 minutes.
- Adjust salt, garnish with cilantro, and serve hot with rice or naan.
Notes
- For a creamier texture, use full-fat heavy cream or coconut cream.
- Marinating the chicken longer enhances flavor and tenderness.
- You can adjust spice levels by increasing or decreasing chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg