Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons olive oil or butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, combine chicken pieces with yogurt, salt, half of the garlic and ginger. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat olive oil or butter in a large skillet over medium heat. Add chopped onion and cook until translucent. Stir in remaining garlic and ginger; cook for 1 minute.
- Add marinated chicken to the pan and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pan, add tomato sauce, garam masala, cumin, paprika, turmeric, salt, and pepper. Stir and simmer for 10 minutes.
- Stir in butter and heavy cream (or coconut milk). Return chicken to the pan and cook for an additional 10 minutes.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Notes
- Adjust spice levels by adding more chili powder for heat or less for milder flavor.
- Use fresh ingredients for maximum flavor.
- Allow the dish to sit for 10 minutes after cooking to deepen flavors before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 7g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg