Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp garam masala
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken in yogurt, garam masala, paprika, cumin, cayenne, and 1 tbsp oil for at least 10 minutes (or up to 2 hours).
- In a large skillet, melt butter over medium-high heat. Add garlic and ginger, sauté 30 seconds until fragrant.
- Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Add tomato paste, chicken broth, heavy cream, lemon juice, and honey to the skillet. Stir to combine and simmer 3 minutes.
- Return chicken to skillet, stir to coat, and simmer 2 more minutes. Season with salt and pepper.
- Top with fresh cilantro and serve over basmati rice.
Notes
- For extra zing, add a splash of apple cider vinegar or extra lemon juice at the end.
- Can be made ahead and reheats beautifully—great for meal prep.
- substitute chicken breast if preferred, but watch cooking time to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Western-Indian Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 cup + 1/2 cup rice
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
