Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup (240ml)plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp ghee or butter
- 1 medium onion, finely chopped
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 (14 oz / 400g) can crushed tomatoes
- 1 cup (240ml) heavy cream
- 1 tsp garam masala
- Fresh cilantro, for garnish
Instructions
- In a bowl, mix yogurt, lemon juice, ginger, garlic, cumin, coriander, paprika, cayenne, and salt. Add chicken and marinate 30 minutes (or up to 4 hours).
- Heat olive oil and ghee in a large skillet over medium-high heat. Remove chicken from marinade (shake off excess) and cook 4–5 minutes per side until charred and cooked through. Transfer to a plate.
- Add chopped onion to the same skillet and sauté 5 minutes until soft. Add remaining ginger and garlic; cook 1 minute.
- Pour in crushed tomatoes and simmer 10 minutes. Stir in heavy cream and garam masala. Return chicken to skillet and simmer 5 minutes until warmed through.
- Serve over rice, garnished with fresh cilantro.
Notes
- For quicker prep, use pre-cooked chicken and add it to the sauce at the end.
- Vegetarian option: swap chicken for paneer or chickpeas.
- Store leftovers up to 4 days in the fridge or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 520 Kcal
- Sugar: 7g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 140mg
