Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into chunks
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt to taste
- 2 tbsp butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup tomato puree
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate chicken with yogurt, lemon juice, and spices; set aside for 30 minutes.
- In a skillet, melt butter and sauté onions, garlic, and ginger until fragrant.
- Add marinated chicken and cook until browned.
- Stir in tomato puree and simmer until chicken is cooked through.
- Reduce heat, stir in heavy cream, and cook for 5 minutes.
- Garnish with cilantro and serve hot with rice or naan.
Notes
- For a spicier kick, add extra chili powder or cayenne pepper.
- Use full-fat yogurt for creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg