Ingredients
Scale
- 500 grams boneless chicken breasts or thighs, cut into chunks
- 3 tablespoons butter or ghee
- 1 cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 tablespoon ginger garlic paste
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 teaspoon sugar (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with yogurt, spices, salt, and ginger garlic paste. Cover and refrigerate for at least 30 minutes.
- Heat 1 tablespoon of butter or ghee in a skillet. Cook marinated chicken until browned and cooked through, about 8-10 minutes. Set aside.
- Sauté chopped onions in the same skillet with remaining butter until golden brown.
- Add tomato puree and cook for 5 minutes, stirring occasionally. Add sugar if desired.
- Return the chicken to the skillet. Pour in heavy cream, stirring to create a smooth, creamy sauce. Let simmer for 10 minutes.
Notes
- Marinating the chicken enhances flavor and tenderness.
- Adjust spice levels by increasing or decreasing chili powder or adding fresh green chilies.
- For a lighter version, substitute heavy cream with coconut milk or cashew cream.
- Serve hot with rice, naan, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 420 kcal Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg