Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons vegetable oil or ghee
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut cream
- Fresh cilantro for garnish
Instructions
- In a bowl, mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add chicken pieces and marinate for at least 1 hour.
- Preheat grill or skillet over medium-high heat. Cook chicken until charred and cooked through, about 8-10 minutes. Set aside.
- In a large pan, heat oil or ghee over medium heat. Add chopped onion and sauté until golden brown.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Pour in crushed tomatoes, cook for 10 minutes until thickened.
- Stir in cooked chicken pieces and heavy cream, simmer for another 10 minutes to combine flavors.
- Garnish with fresh cilantro and serve hot with naan or rice.
Notes
- Marinate the chicken for longer for more flavor.
- Adjust spice levels according to your taste.
- Use full-fat cream for a richer sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Grilling, simmering
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg