Ingredients
Scale
- FOR THE CHICKEN MARINADE:
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- FOR THE SAUCE:
- 2 tbsp butter or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- 1. In a large bowl, combine all chicken marinade ingredients. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2. When ready to cook, heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside.
- 3. In the same skillet, reduce heat to medium. Add butter or ghee, then sauté the onion until soft and golden, about 5 minutes. Add garlic and ginger and cook for 1 more minute.
- 4. Stir in the crushed tomatoes, heavy cream, garam masala, cumin, paprika, turmeric, and salt. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
- 5. Return the cooked chicken to the skillet, stirring to coat with the sauce. Simmer together for 5 minutes to let the flavors meld.
- 6. Serve hot, garnished with fresh cilantro, over steamed basmati rice or with warm naan bread.
Notes
For a richer flavor, marinate the chicken overnight. You can substitute chicken breast, but thighs stay juicier. Adjust the creaminess by adding more or less heavy cream.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 545
- Sugar: 6g
- Fat: 38g
- Carbohydrates: 12g
- Protein: 38g