Description
A rich, creamy North Indian dish featuring tender marinated chicken simmered in a buttery, spiced tomato sauce. Perfectly balanced with bold spices and smooth textures, it’s best served with naan or fragrant basmati rice.
Ingredients
1 1/2 lbs (700 g) boneless chicken thighs, cut into chunks
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons ginger-garlic paste
1 teaspoon ground turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon chili powder
Salt, to taste
3 tablespoons butter
2 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (15 oz) tomato puree
1 tablespoon tomato paste
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1 cup heavy cream
1/2 cup water (or more as needed)
Fresh cilantro, chopped (for garnish)
Salt, to taste
Instructions
- In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, chili powder, and salt.
- Add chicken chunks to the marinade, mix well, and refrigerate for at least 1 hour or overnight.
- Heat 1 tablespoon butter and vegetable oil in a skillet over medium-high heat.
- Sear the marinated chicken until browned on all sides. Remove and set aside.
- In the same skillet, melt the remaining butter and sauté chopped onion, garlic, and grated ginger until golden and aromatic.
- Stir in tomato puree, tomato paste, coriander, cumin, paprika, garam masala, and salt. Simmer for 10 minutes.
- Add heavy cream and water, stir until smooth.
- Return the seared chicken to the skillet and simmer for 20 minutes until chicken is fully cooked and tender.
- Garnish with chopped fresh cilantro and serve hot with naan or basmati rice.
Notes
Marinating overnight enhances the flavor and tenderness of the chicken.
Adjust chili powder to control spice level.
Use coconut milk and dairy-free butter for a dairy-free version.
Grill the chicken for a smoky flavor before adding to the sauce.
Paneer can be substituted for a vegetarian option.
Leftovers keep well in the fridge for 4 days or freezer for 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
