Ingredients
Scale
- 1 lb (450 g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- Salt to taste
- 3 tablespoons butter or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato puree
- 1/2 cup heavy cream
- Fresh cilantro leaves for garnish
- Optional: Kasuri methi (dried fenugreek leaves) for added flavor
Instructions
- In a mixing bowl, combine yogurt, lemon juice, garam masala, turmeric, chili powder, cumin, and salt. Add chicken pieces, coat well, and marinate in the refrigerator for at least 30 minutes or overnight.
- Heat butter or ghee in a large skillet on medium heat. Sauté the chopped onions until golden brown. Add garlic and ginger, cooking until fragrant.
- Add marinated chicken to the skillet and cook until opaque and cooked through, about 8-10 minutes.
- Pour in tomato puree, stir well, season with salt, and simmer for 10 minutes. Stir in Kasuri methi if using.
- Reduce heat, mix in heavy cream and remaining butter. Cook for another 5 minutes, stirring occasionally.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust spice levels to preference by adding more chili powder or garam masala.
- Garnish with fresh cilantro before serving for an authentic touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg