Ingredients
Scale
- 500g chicken breast or thighs, boneless and skinless
- 200g plain yogurt
- 2 tablespoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 400g canned crushed tomatoes
- 200ml heavy cream
- 1 teaspoon ground cumin
- Fresh coriander for garnish
- Salt and pepper to taste
Instructions
- Combine yogurt, garam masala, turmeric, chili powder, lemon juice, salt, and pepper in a bowl. Coat chicken pieces thoroughly and marinate for at least 2 hours or overnight.
- Grill or sear the marinated chicken in a hot skillet with oil until golden brown and cooked through. Set aside.
- Heat vegetable oil in a large pan over medium heat. Sauté chopped onions until translucent, about 8 minutes.
- Add garlic and ginger; cook for 2 minutes until fragrant.
- Add crushed tomatoes and cumin; simmer for 10 minutes to develop flavors and thicken.
- Stir in heavy cream and season with salt and pepper. Mix well to create a rich, creamy sauce.
- Add grilled chicken to the sauce; simmer for 10 minutes to let flavors meld and chicken absorb the sauce.
- Serve hot over steamed basmati rice or warm naan. Garnish with fresh coriander and a squeeze of lemon juice for added brightness.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Hallow the sauce to simmer gently to avoid curdling the cream.
- Adjust seasoning with more spices or lemon juice according to taste.
- For extra smoky flavor, char the chicken over open flame or in a grill.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Simmering
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 125 mg