Ingredients
- For the chicken marinade:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp salt
- For the sauce:
- 2 tbsp butter or oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 1/2 cups tomato puree or crushed tomatoes
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder or cayenne (optional)
- 1/2 cup heavy cream or coconut cream
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Combine all marinade ingredients in a bowl. Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour or overnight.
- Heat a skillet or grill pan over medium-high heat. Cook marinated chicken until browned and cooked through. Set aside.
- In a large saucepan, heat butter or oil. Sauté onions until golden, about 5–6 minutes.
- Add garlic and ginger; cook for 1 minute. Stir in garam masala, cumin, turmeric, and chili powder. Cook for 30 seconds.
- Pour in tomato puree and simmer for 10–15 minutes until thickened and flavorful.
- Stir in cream and salt to taste. Return chicken to the pan and simmer gently for 10 more minutes.
- Garnish with chopped cilantro and serve hot.
Notes
- Use chicken thighs for juicier results; breasts for a leaner version.
- Coconut cream makes a great dairy-free alternative.
- Add cashew or almond flour to the sauce for extra richness.
- Adjust spice level with more or less chili powder or cayenne.
- Prep Time: 15 minutes (+1 hour marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
