Ingredients
Scale
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt to taste
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (400g) crushed tomatoes or tomato puree
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, coriander, cumin, chili powder, and salt. Mix well and let marinate for at least 30 minutes.
- In a large skillet, melt the butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add marinated chicken to the pan and cook until browned on all sides, approximately 10 minutes.
- Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes. Then, stir in the heavy cream or coconut milk, warming through but not boiling.
- Adjust seasoning with salt if needed. Garnish with chopped fresh cilantro and serve hot over steamed rice or naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat by microwaving or gently simmering on the stove until heated through.
- Add a splash of cream or water when reheating to loosen the sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg