Ingredients
Scale
- 500 g boneless, skinless chicken thighs or breasts
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon butter
- ¾ cup heavy cream (or Greek yogurt/coconut milk)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1½ teaspoons garam masala
- ½ teaspoon chili powder (optional)
- 1 tablespoon tomato paste
- ¾ cup tomato purée or crushed tomatoes
- 1 teaspoon sugar (optional)
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with yogurt, lemon juice, and spices for 10–15 minutes.
- In a skillet, heat butter and sauté marinated chicken until browned and cooked through (5–7 minutes). Remove and set aside.
- In the same skillet, sauté onions until soft; add garlic, ginger, garam masala, and optional chili powder.
- Stir in tomato paste and purée; let simmer until thickened (3–4 minutes).
- Pour in heavy cream (or substitute) and return chicken to skillet; simmer for an additional 5–7 minutes until creamy.
- Serve hot garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 570mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
Keywords: For deeper flavor, marinate the chicken overnight. Adjust the level of chili powder based on your heat tolerance. Add vegetables like spinach or bell peppers for extra nutrition.