Ingredients
Scale
- 1 lb (450g) boneless chicken breasts, cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate chicken with yogurt, lemon juice, cumin, coriander, garam masala, and turmeric. Refrigerate for at least 1 hour.
- Heat oil in a large pan over medium heat. Cook onions until translucent, then add garlic and ginger, cooking until fragrant.
- Add marinated chicken pieces and cook until browned.
- Pour in crushed tomatoes and simmer for 15 minutes to develop flavors.
- Stir in heavy cream and cook for another 5 minutes until thickened.
- Garnish with fresh cilantro and serve hot with naan or rice.
Notes
- Adjust spice levels to taste by adding more chili powder or paprika.
- Best enjoyed fresh but leftovers can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 recipe
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg