Ingredients
Scale
- 500g boneless chicken breasts or thighs, cubed
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, salt, and pepper. Let it sit for at least 30 minutes.
- Preheat a skillet over medium heat, add olive oil, and cook the marinated chicken until browned and cooked through. Set aside.
- In the same skillet, sauté onions until translucent. Add garlic and ginger, cook for another minute.
- Add crushed tomatoes and simmer for 10 minutes.
- Stir in heavy cream and cooked chicken. Simmer for another 10 minutes until flavors meld and sauce thickens.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- For a smokier flavor, char the chicken or add smoked paprika.
- Adjust spice levels to taste.
- Can be prepared ahead and refrigerated for flavors to develop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg