Ingredients
Scale
- 500g boneless, skinless chicken breasts or thighs, cut into cubes
- 150ml plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 400g chopped tomatoes (canned or fresh)
- 200ml heavy cream or coconut cream
- Fresh cilantro for garnish
- Salt and black pepper to taste
Instructions
- In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, smoked paprika, salt, and pepper. Add chicken, coat thoroughly, cover, and marinate for 30 minutes to overnight.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté marinated chicken until golden and cooked through, about 6-8 minutes. Set aside.
- In the same skillet, add remaining oil and sauté chopped onion until translucent. Add garlic and ginger, cook for 1 minute.
- Add chopped tomatoes, cook for 10 minutes until sauce thickens, season with salt and pepper.
- Return chicken to the sauce. Pour in cream or coconut cream, stir to combine. Simmer for 10 minutes to meld flavors.
- Garnish with fresh cilantro. Serve hot with basmati rice or naan bread for a complete meal.
Notes
- Marinate the chicken overnight for maximum flavor.
- You can substitute chicken with vegetables or paneer for a vegetarian version.
- Add chopped green chilies or red chili powder for extra spice.
- Use full-fat yogurt and cream for a richer, creamier sauce.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg