Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder (adjust to taste)
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup tomato puree
- 1/2 cup heavy cream or coconut cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and marinate for at least 30 minutes.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Sauté chopped onions until translucent. Add minced garlic and grated ginger; cook for 1 minute.
- Add marinated chicken to the skillet. Cook until golden and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, stir in tomato puree and simmer for 5 minutes. Add the remaining butter and stir until melted.
- Return chicken to the skillet. Pour in heavy cream, simmer for another 5 minutes until sauce thickens. Adjust salt to taste.
- Garnish with chopped cilantro. Serve hot with steamed rice or naan bread for a complete Indian meal.
Notes
- Marinate the chicken for at least 30 minutes for maximum flavor and tenderness.
- You can substitute heavy cream with coconut cream for dairy-free options.
- Adjust spice levels by modifying chili powder according to your taste.
- For extra richness, add a splash of cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Free, Gluten-Free (if served with gluten-free sides)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg