Ingredients
Scale
- 500g boneless, skinless chicken breasts or thighs
- 200ml full-fat Greek yogurt
- 2 tbsp garam masala
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp smoked paprika
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 400g canned diced tomatoes
- 200ml heavy cream
- Fresh coriander, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cut the chicken into bite-sized pieces and mix with Greek yogurt, garam masala, turmeric, cumin, smoked paprika, salt, and pepper. Marinate for at least 1 hour or overnight.
- Heat oil or ghee in a skillet over medium-high heat. Cook the marinated chicken until golden and cooked through, about 8-10 minutes. Set aside.
- In the same pan, sauté chopped onion until soft. Add garlic and ginger, cooking for 1 minute. Stir in diced tomatoes and cook for 10 minutes, stirring occasionally.
- Lower heat and stir in heavy cream. Return cooked chicken to the pan, coating it with the sauce. Simmer for 5 minutes and garnish with chopped coriander. Serve hot.
Notes
- Marinate the chicken overnight for enhanced flavor and tenderness.
- Use full-fat Greek yogurt and heavy cream for a richer, creamier sauce.
- Adjust spices to your taste by adding more or less chili or chili powder.
- Gently simmer after adding cream to prevent curdling and maintain smoothness.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg