Ingredients
Scale
- 500g boneless chicken thighs, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon ginger garlic paste
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 tomatoes, pureed
- 1/2 cup heavy cream
- 2 teaspoons chili powder (adjust to taste)
- Salt to taste
- Cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, garam masala, turmeric, and cumin. Add chicken, coat thoroughly, and marinate for at least 1 hour or overnight.
- Heat a skillet over medium heat with oil, cook marinated chicken until browned and cooked through. Set aside.
- Melt butter in the same skillet, add chopped onions, and sauté until translucent. Add ginger garlic paste and cook for 1 minute.
- Add pureed tomatoes, cook until oil separates, about 10 minutes. Season with salt and chili powder.
- Add cooked chicken to the sauce, stir well, then pour in heavy cream. Simmer on low for about 10 minutes.
- Stir in additional butter if desired. Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Marinate the chicken for longer to enhance flavor.
- Adjust chili powder according to spice preference.
- Use fresh spices for the best flavor.
- For a creamier dish, add extra heavy cream or butter at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg