Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by combining the chicken pieces with yogurt, lemon juice, salt, and spices. Marinate for at least 30 minutes.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until translucent. Stir in garlic and ginger until fragrant.
- Add the marinated chicken to the skillet. Cook until browned and cooked through, about 8-10 minutes, stirring occasionally.
- Pour in crushed tomatoes and spices. Let it simmer uncovered for 10-15 minutes until the sauce thickens. Stir in heavy cream or coconut milk for creaminess.
- Adjust seasoning as needed. Garnish with fresh cilantro and serve hot over rice or naan.
Notes
- For a milder flavor, reduce the amount of spices or use less garam masala.
- You can substitute coconut milk for heavy cream to make it dairy-free.
- Cooked chicken can be marinated up to 24 hours in advance for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg