Ingredients
Scale
- 1 lb boneless chicken breasts, cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 2 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, and paprika. Marinate chicken chunks in this mixture for at least 1 hour.
- Heat oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger; cook until fragrant and golden.
- Add marinated chicken to the skillet and cook until browned on all sides.
- Pour in crushed tomatoes and simmer for 15 minutes, allowing flavors to meld.
- Stir in heavy cream and cook for another 5 minutes until the sauce is creamy and heated through.
- Garnish with fresh cilantro before serving with rice and naan.
Notes
- Marinating the chicken longer enhances flavor and tenderness.
- Adjust spice levels by increasing or decreasing garam masala and paprika.
- Serve hot with basmati rice and warm naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Saute, simmer, stir-fry
- Cuisine: Indian
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg