Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- For the marinade:
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp cumin powder
- Salt to taste
- For the sauce:
- 4 tbsp butter or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tsp coriander powder
- 1 tsp paprika
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut cream for dairy-free option
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, and salt. Add chicken, coat well, cover, and marinate for at least 1 hour or overnight.
- Heat a skillet over medium-high heat. Remove chicken from marinade, shake off excess, and cook until browned and cooked through, about 5-7 minutes. Set aside.
- In the same pan, melt butter or ghee. Sauté onions until translucent. Add garlic and ginger, cook for 1 minute. Stir in coriander, paprika, salt, and pepper; cook briefly.
- Add tomato sauce and simmer for 10-15 minutes until the sauce thickens slightly.
- Lower heat and stir in heavy cream or coconut cream. Return chicken to pan, simmer for 5 minutes, and garnish with cilantro. Serve hot with rice or naan.
Notes
- Marinate chicken overnight for deeper flavor.
- You can substitute coconut cream for heavy cream to make it dairy-free.
- Adjust spice levels to suit your taste preferences.
- Use fresh spices for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg