Ingredients
Scale
- 500g boneless chicken breasts, cut into bite-sized pieces
- 200ml plain yogurt
- 2 tablespoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 ripe tomatoes, pureed or finely chopped
- 200ml heavy cream or coconut milk
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Instructions
- Marinate the chicken by combining it with yogurt, garam masala, turmeric, salt, and pepper. Let it sit for at least 30 minutes to enhance flavor and tenderness.
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds and toast until fragrant. Add chopped onions and cook until golden brown. Stir in garlic and ginger, cooking for another minute.
- Add pureed or chopped tomatoes to the pan and simmer for about 10 minutes until the sauce thickens, creating a flavorful base.
- Add the marinated chicken to the sauce, cook for about 15 minutes until fully cooked and tender, stirring occasionally.
- Reduce heat and stir in heavy cream or coconut milk. Simmer for an additional 5 minutes until the sauce is creamy and well combined. Garnish with fresh coriander leaves before serving.
Notes
- Marinate the chicken for at least 30 minutes, but up to 2 hours for deeper flavor.
- You can substitute coconut milk for cream for a dairy-free version.
- Adjust spice levels by adding more chili or cayenne pepper if desired.
- This dish pairs best with basmati rice and naan bread.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 125mg