Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons olive oil or ghee
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: Toss the chicken pieces in the yogurt, cumin, garam masala, turmeric, chili powder, salt, and pepper. Marinate for at least 15 minutes.
- Sauté the aromatics: Heat olive oil or ghee in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add garlic and ginger; cook for another minute.
- Cook the chicken: Add marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Make the sauce: Melt butter in the same skillet, add tomato puree, and simmer for 10 minutes. Stir in heavy cream or coconut milk, season with salt and pepper.
- Combine and simmer: Return chicken to the skillet and cook for another 10 minutes until flavors meld and sauce is rich and silky.
- Garnish and serve: Top with chopped cilantro and serve with steamed rice or naan.
Notes
- Marinate the chicken for longer (up to 2 hours) for even more flavor.
- Adjust chili powder to control heat level.
- For a dairy-free version, substitute coconut milk for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 125mg