Ingredients
Scale
- 1.5 lbs boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons cooking oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can (14 oz) tomato puree
- 1 cup heavy cream or coconut cream
- Fresh cilantro for garnish
Instructions
- Mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, chili powder, and salt in a bowl. Add chicken, coat thoroughly, cover, and marinate in the refrigerator for at least 1 hour or overnight.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook marinated chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
- Add remaining oil to the same skillet. Sauté onions until golden, about 5 minutes. Add garlic and ginger, cook for 1 minute more.
- Add tomato puree to the skillet, cook for 5-7 minutes, stirring occasionally to deepen flavor.
- Reduce heat to low. Stir in heavy cream or coconut cream. Return the cooked chicken to the skillet and simmer for 10 minutes. Garnish with fresh cilantro before serving.
Notes
- Marinate the chicken for at least 1 hour for maximum flavor; overnight is preferred for richer taste.
- Adjust spice levels by increasing or decreasing chili powder.
- For extra smoky flavor, add smoked paprika or grill chicken beforehand.
- Use fresh ingredients, especially ginger and garlic, for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy options available
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg