Description
A rich and creamy Indian dish with tender chicken marinated in yogurt and spices, enveloped in a flavorful tomato sauce.
Ingredients
Scale
- 600 g chicken breast, cubed
- 150 g plain yogurt
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp chili powder (optional)
- 400 g crushed tomatoes
- 150 ml cream (or coconut milk for lactose-free option)
- 1 tsp sugar
- Salt to taste
- Fresh coriander for garnish
Instructions
- Marinate the chicken by combining all marinade ingredients in a bowl, adding the chicken cubes, mixing well, covering, and letting it marinate in the fridge for at least 30 minutes or ideally overnight.
- Heat oil in a pan over medium-high heat and cook the marinated chicken until golden brown, about 6-8 minutes. Remove from heat and set aside.
- In the same pan, melt butter and sauté the onion until translucent, around 5 minutes. Add minced garlic and ginger, cooking for another minute until fragrant.
- Stir in coriander, garam masala, and optional chili powder. Add crushed tomatoes and let it simmer for 10 minutes to intensify flavors.
- Mix in the cream and sugar, simmer for another 5 minutes, adjusting salt as needed.
- Return the chicken to the pan, stir it into the sauce and simmer for an additional 5 minutes. Serve hot, garnished with fresh coriander alongside basmati rice and naan.
Notes
Allowing the chicken to marinate longer helps deepen flavors. For a lighter version, use half-and-half instead of cream or coconut milk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg