Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine yogurt, lemon juice, half of the garlic and ginger in a bowl. Add chicken and toss to coat. Marinate in refrigerator for at least 30 minutes.
- Heat a skillet over medium heat. Add 1 tablespoon of butter. Cook marinated chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of butter. Sauté chopped onion until translucent. Add remaining garlic, ginger, and spices; cook until fragrant.
- Pour in crushed tomatoes and simmer for 10 minutes.
- Stir in heavy cream or coconut milk. Add cooked chicken back to the sauce. Simmer for 5 minutes. Garnish with fresh cilantro before serving.
Notes
- Make sure to marinate the chicken for at least 30 minutes for maximum flavor.
- You can substitute heavy cream with coconut milk for a lighter, dairy-free version.
- Adjust spice levels by adding more or less garam masala and chili if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg