Ingredients
Scale
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garlic-ginger paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- Salt to taste
Instructions
- Combine yogurt, lemon juice, garlic-ginger paste, garam masala, cumin, turmeric, chili powder, and salt in a bowl. Add chicken pieces, coat thoroughly, and refrigerate for at least 1 hour or overnight.
- Heat a skillet over medium heat. Add 1 tablespoon of butter and cook the marinated chicken until browned and cooked through. Remove and set aside.
- In the same skillet, melt remaining butter. Add tomato puree and cook for 5-7 minutes until oil separates from the sauce.
- Stir in heavy cream and season to taste. Return cooked chicken to the sauce and simmer for 10 minutes to meld flavors.
- Garnish with kasuri methi (if using) and freshly chopped cilantro. Serve hot with basmati rice or naan.
Notes
- For a richer flavor, marinate the chicken overnight.
- Adjust chili powder for spiciness according to preference.
- For extra depth, add a teaspoon of dried fenugreek leaves (kasuri methi) before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg