Description
A rich and creamy Indian dish made with tender chicken simmered in a spiced tomato-based sauce with butter and cream. Perfect with naan or rice.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- Salt, to taste
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 1/2 cups tomato puree
- 1 cup heavy cream
- 1/2 cup water or chicken broth
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, coriander, and salt. Add chicken pieces and marinate for at least 1 hour (or overnight for best flavor).
- Heat 1 tbsp butter and oil in a large skillet over medium heat. Add marinated chicken and cook until browned but not fully cooked through. Remove and set aside.
- In the same skillet, melt remaining butter. Add onion, garlic, and ginger. Cook until golden and fragrant.
- Stir in tomato puree and simmer for 5 minutes. Add cream and water (or broth) and stir until smooth.
- Return chicken to the pan and simmer on low heat for 20 minutes, until chicken is fully cooked and sauce thickens.
- Garnish with cilantro and serve hot with naan or rice.
Notes
- Adjust chili powder to your spice preference.
- For extra richness, stir in 1 tbsp cashew paste or almond paste to the sauce.
- This dish tastes even better the next day as flavors deepen.
- Pairs well with garlic naan or steamed basmati rice.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian