Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt (optional for marinating)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut cream
- 2 tablespoons unsalted butter
- Salt to taste
- Chopped cilantro for garnish
Instructions
- In a bowl, combine chicken with yogurt, lemon juice, and half of the spices; marinate 10 minutes (optional).
- Warm butter in a skillet over medium heat; sauté garlic and ginger until fragrant.
- Add remaining spices, then stir in tomato puree; simmer 5-7 minutes until sauce thickens.
- Fold in marinated chicken and cook 8-10 minutes until no longer pink.
- Stir in cream; simmer 2-3 minutes until silky; season with salt.
- Garnish with cilantro and serve over rice or with naan.
Notes
- For a lighter version, use light cream or yogurt and reduce butter to 1 tablespoon.
- Adjust heat with more or less chili powder or fresh chilies.
- Best made with boneless thighs for juicier meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 360 Kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
