Ingredients
Scale
- 1.5 lbs (680g) boneless chicken thighs, cut into chunks
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt to taste
- Fresh cilantro for garnish
- Toasted almonds for garnish
Instructions
- Heat ghee or oil in a large pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, cook for 1 minute.
- Add spices: garam masala, cumin, turmeric, coriander, and cayenne, cook for 30 seconds to release aroma.
- Mix in yogurt and coconut milk, simmer for 5 minutes.
- Add chicken chunks, cook until tender and cooked through, about 20 minutes.
- Season with salt, garnish with cilantro and toasted almonds before serving.
Notes
- Use fresh cilantro for the best flavor.
- Lightly toast almonds for added crunch.
- Serve hot with basmati rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg