Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Marinate chicken with yogurt, lemon juice, garam masala, paprika, cumin, salt, and pepper. Set aside for 30 minutes.
- In a large skillet, melt butter over medium heat. Add onion, garlic, and ginger; cook until translucent.
- Add marinated chicken and cook until browned.
- Pour in tomato sauce, simmer for 15 minutes, then stir in heavy cream.
- Cook for additional 5 minutes, garnish with cilantro, and serve hot with rice or naan.
Notes
- Best served with steamed basmati rice or warm naan bread.
- You can adjust spice levels by adding chili powder or cayenne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg