Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 4 tablespoons unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 can (400ml) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, salt, and pepper. Add chicken pieces, coat well, cover, and refrigerate for at least 30 minutes or overnight.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Remove chicken from marinade, shake off excess, and cook until browned and cooked through, about 5-7 minutes. Set aside.
- In the same skillet, add the remaining butter. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cook until fragrant. Pour in crushed tomatoes and simmer for 10 minutes until sauce thickens.
- Return cooked chicken to the skillet. Stir in heavy cream or coconut milk. Simmer for another 10 minutes, adjust seasonings with salt and pepper, then garnish with chopped cilantro before serving.
Notes
- Use full-fat yogurt and cream for an authentic creamy texture.
- Adjust spice levels to suit your taste preference.
- Marinating chicken enhances flavor and tenderness.
- Cook the sauce slowly to develop rich flavors.
- Garnish with fresh cilantro for a vibrant finish.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg