Ingredients
Scale
- 2 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- 3 tablespoons butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 can (14 oz) tomato sauce or pureed tomatoes
- 1 cup heavy cream or coconut milk
- Fresh cilantro, chopped (for garnish)
- Optional: chili flakes for extra heat
Instructions
- In a large bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat a large skillet over medium heat and add 1 tablespoon of butter. Sear the marinated chicken until golden brown and cooked through. Remove from pan and set aside.
- In the same skillet, add another tablespoon of butter and sauté the chopped onion until translucent. Add minced garlic and cook for another minute. Pour in the tomato sauce, stirring well. Let simmer for about 10 minutes.
- Reduce heat and stir in heavy cream or coconut milk. Return the cooked chicken to the skillet and simmer for an additional 10 minutes until the sauce thickens. Garnish with chopped cilantro before serving.
Notes
- Marinate the chicken for at least 30 minutes to enhance tenderness and flavor.
- Reduce chili powder or omit chili flakes for milder taste.
- Use fresh spices for the best authentic flavor.
- Add a dollop of cream or a pat of butter at the end for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg