Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp ground cumin
- 4 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, garam masala, turmeric, chili powder, cumin, and chicken pieces. Marinate for at least 30 minutes.
- In a large skillet, melt 2 tbsp butter over medium heat. Add chopped onion, garlic, and ginger; cook until softened.
- Add marinated chicken to the skillet and cook until browned and cooked through.
- Pour in tomato sauce, stir well, and simmer for 10 minutes to meld flavors.
- Stir in heavy cream and remaining butter; cook until heated through and sauce is creamy.
- Garnish with fresh cilantro before serving. Serve hot with rice or naan.
Notes
- Marinate the chicken for at least 30 minutes for best flavor.
- You can use chicken breasts instead of thighs but adjust cooking time accordingly.
- For a spicier version, add more chili powder or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove Top
- Cuisine: Indian Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg
