Ingredients
Scale
- 1.5 pounds 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 garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 4 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Fresh cilantro for garnish
Instructions
- Mix yogurt, lemon juice, cumin, coriander, garam masala, turmeric, and chili powder in a bowl. Marinate chicken chunks in the mixture for at least 1 hour.
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until translucent.
- Add garlic and ginger, cook for 1 minute more.
- Add marinated chicken and cook until browned on all sides.
- Pour in crushed tomatoes, simmer for 15 minutes to allow flavors to meld.
- Stir in heavy cream or coconut milk, cook for another 5 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For a smoky flavor, grill the chicken before adding to the sauce.
- Adjust chili level to taste for spice tolerance.
- Best enjoyed with basmati rice and warm naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg