Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a bowl, marinate chicken chunks with yogurt, lemon juice, garlic, ginger, and spices. Cover and refrigerate for at least 1 hour.
- Heat oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown.
- Add marinated chicken to the skillet and cook until browned on all sides.
- Pour in tomato sauce and simmer for 20 minutes, allowing flavors to meld.
- Stir in heavy cream and cook for an additional 5 minutes until the sauce is creamy and heated through.
- Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Notes
- For a smoky flavor, grill the chicken pieces before adding to the sauce.
- You can replace heavy cream with coconut milk for dairy-free option.
- Adjust spice level to taste by increasing or decreasing chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg