Ingredients
Scale
- 1 lb chicken breasts, cut into chunks
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate chicken with yogurt, garam masala, turmeric, and cumin. Set aside for at least 1 hour.
- Heat oil in a large skillet over medium heat. Sauté onions until translucent.
- Add garlic and ginger, cook until fragrant.
- Cook the marinated chicken in the skillet until browned.
- Stir in crushed tomatoes and simmer for 15 minutes.
- Add heavy cream and cook for another 5 minutes until thickened.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For a milder flavor, reduce spices; for spicier, add chili powder or cayenne.
- Best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Sauté, simmer
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg