Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt or heavy cream
- 3 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, combine the chicken pieces with ½ cup plain yogurt, a pinch of salt, and spices if desired. Marinate for at least 30 minutes.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining butter and sauté the chopped onion until translucent. Stir in garlic, ginger, and tomato paste, cooking for a couple of minutes. Add crushed tomatoes, garam masala, cumin, turmeric, paprika, salt, and pepper. Simmer for 10-15 minutes.
- Return the cooked chicken to the skillet, stirring to coat with the sauce. Pour in the heavy cream or remaining yogurt and simmer for 5 minutes, adjusting seasoning as needed.
- Garnish with fresh cilantro and serve hot over steamed rice or with naan bread.
Notes
- Use fresh spices for the best flavor.
- If using chicken breasts, ensure not to overcook to keep them tender and moist.
- For a dairy-free version, substitute heavy cream or yogurt with coconut milk or cashew cream.
- Marinate the chicken for at least 30 minutes for maximum tenderness.
- Garnish with extra cilantro or a squeeze of lemon for added freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg