Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt or thick yogurt
- 2 tablespoons olive oil or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- In a mixing bowl, combine chicken with Greek yogurt, half of the ginger, garlic, garam masala, salt, and pepper. Marinate for 30 minutes to 2 hours.
- Heat olive oil or ghee in a large skillet over medium heat. Sauté chopped onions until translucent and caramelized. Add remaining garlic and ginger, cook for 1 minute.
- Add marinated chicken to the skillet and cook until browned and cooked through, about 8-10 minutes. Remove and set aside.
- Pour crushed tomatoes into the skillet. Stir in cumin, turmeric, smoked paprika, and salt. Simmer for 10 minutes.
- Return chicken to sauce, add heavy cream or coconut milk. Simmer for 5-7 minutes until sauce thickens. Adjust seasonings.
- Garnish with fresh cilantro. Serve hot over basmati rice or naan bread.
Notes
- Marinating the chicken enhances tenderness and flavor.
- For a dairy-free version, use coconut milk and dairy-free yogurt.
- Feel free to add vegetables like spinach or bell peppers for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg