Ingredients
Scale
- 2 lbs boneless chicken breasts or thighs, cubed
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 1 tsp chili powder
- 4 tbsp butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- Marinate chicken with yogurt, garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper. Let sit for at least 30 minutes.
- In a large skillet, melt butter over medium heat. Add onions, garlic, and ginger; sauté until fragrant.
- Add marinated chicken to the skillet and cook until browned.
- Pour in tomato sauce and simmer for 10 minutes.
- Stir in heavy cream or coconut milk and cook until sauce thickens.
- Adjust seasoning and serve hot with rice or naan.
Notes
- You can substitute chicken with chickpeas for a vegetarian version.
- For milder flavor, reduce chili powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove-top
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg