Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garlic and ginger paste
- 1 can (14 ounces) crushed tomatoes
- 1 cup coconut milk or heavy cream
- Cumin, coriander, garam masala, salt, and pepper
Instructions
- 1. Marinate the chicken: In a bowl, mix yogurt, lemon juice, garlic-ginger paste, spices, salt, and pepper. Add chicken and coat well. Marinate for at least one hour or overnight.
- 2. Cook the chicken: Preheat grill or oven broiler to medium-high heat. Remove excess marinade from chicken and grill for about six minutes per side or bake in a preheated oven at 400°F (200°C) for approximately 25 minutes.
- 3. Prepare the sauce: Sauté chopped onions in oil over medium heat until golden brown. Stir in garlic-ginger paste, then add crushed tomatoes and coconut milk/cream.
- 4. Combine: Add cooked chicken to the sauce and simmer on low heat for another ten minutes.
- 5. Serve: Adjust seasonings if needed; serve with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg