Ingredients
- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 4 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups tomato puree
- 1 cup heavy cream
- Salt, to taste
- Fresh cilantro, for garnish
- Naan bread, for serving
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, coriander, and chili powder. Coat chicken pieces and marinate for at least 1 hour or overnight.
- Heat oil in a skillet and sear the marinated chicken until browned but not fully cooked. Remove and set aside.
- In the same skillet, melt butter and sauté onion, garlic, and ginger until golden.
- Add tomato puree, season with salt, and simmer for 10 minutes until slightly thickened.
- Stir in cream, then return chicken to the skillet. Simmer gently for 20 minutes until chicken is cooked through and sauce is rich and creamy.
- Garnish with fresh cilantro and serve hot with naan bread.
Notes
- Use chicken breast instead of thighs if preferred, but avoid overcooking.
- Replace heavy cream with coconut milk for a lighter, dairy-free option.
- Increase chili powder or add fresh chilies for extra heat.
- Serve with steamed basmati or jeera rice as an alternative to naan.
- The sauce can be made a day in advance for convenience.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop Skillet
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 9g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 21g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 160mg
