Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1 onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, chili powder, salt, and pepper in a bowl. Marinate chicken chunks for at least 1 hour.
- Heat oil in a large skillet over medium heat. Add chopped onion and cook until translucent.
- Add marinated chicken to the skillet and cook until browned on all sides.
- Pour in crushed tomatoes and simmer for 15 minutes, allowing flavors to meld.
- Stir in heavy cream or coconut milk and cook for another 5 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For a milder flavor, reduce the chili powder amount.
- You can substitute coconut milk for a dairy-free option.
- Let the marinated chicken rest for more intense flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 125mg