Ingredients
Scale
- 500g boneless chicken, cubed
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 400g tomato puree
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro (coriander leaves) for garnish
Instructions
- Marinate chicken in yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, and salt for at least 1 hour.
- Heat oil in a pan, add onions, and sauté until golden brown.
- Add the marinated chicken and cook until browned.
- Stir in tomato puree and simmer for 10 minutes.
- Pour in the heavy cream and simmer for another 5 minutes.
- Sprinkle garam masala and garnish with fresh cilantro.
- Serve hot with rice or naan.
Notes
- For extra flavor, grill the marinated chicken before adding to the sauce.
- Adjust chili powder for desired spiciness.
- Replace heavy cream with coconut milk for a dairy-free option.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg