Ingredients
Scale
- 500g chicken breasts or thighs, cut into chunks
- 150g Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons cooking oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 400g canned chopped tomatoes
- 200ml heavy cream or coconut cream
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Combine Greek yogurt, lemon juice, garam masala, turmeric, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken chunks, coat thoroughly, then cover and refrigerate for at least 1 hour or overnight.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove chicken from marinade and cook for 4-5 minutes per side until browned and cooked through. Remove and set aside.
- Add chopped onion to the same skillet and sauté until translucent. Stir in garlic and ginger, cook for another minute. Add chopped tomatoes and cook for 10 minutes until the sauce reduces and thickens.
- Lower heat and stir in heavy cream or coconut cream to create a silky sauce. Return cooked chicken to the skillet, coating with sauce. Simmer for 8-10 minutes to blend flavors.
- Garnish with fresh cilantro and serve hot with basmati rice, naan, or your preferred Indian flatbread. Optionally, add a squeeze of lemon or cooling raita.
Notes
- Marinate the chicken overnight for maximum flavor.
- Use full-fat heavy cream or coconut cream for the best creamy consistency.
- Adjust spices to suit your taste preferences.
- Serve with rice or naan for a complete meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 480 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 125mg