Ingredients
Scale
- 500 grams (1 lb) boneless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 large tomatoes, pureed or finely chopped
- 1/2 cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder or to taste
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup heavy cream or coconut cream
- Fresh cilantro leaves for garnish
Instructions
- Marinate the chicken with yogurt and a pinch of salt; let sit for at least 30 minutes or refrigerate up to 2 hours.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add chopped onions and sauté until translucent.
- Add garlic and ginger, cooking until fragrant. Stir in spices like garam masala, cumin, paprika, turmeric, and chili powder; toast the spices for aroma.
- Add pureed or chopped tomatoes, cook until the oil separates from the mixture, about 10 minutes.
- Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until fully cooked and tender.
- Reduce heat to low; stir in remaining butter and heavy cream. Simmer for 5 minutes to meld flavors into a rich, buttery sauce.
Notes
- Use high-quality fresh spices for maximum flavor.
- Marinating the chicken enhances tenderness and flavor.
- Adjust chili and spice levels to your heat preference.
- For a smoky flavor, briefly grill the chicken before adding to the sauce.
- Add a splash of lemon juice at the end for brightness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 125 mg