Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 1 cup plain full-fat yogurt
- 2 tbsp garlic and ginger paste
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk or heavy cream
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Marinate the chicken by mixing yogurt, garlic-ginger paste, cumin, coriander, garam masala, salt, and pepper in a bowl. Add cubed chicken and coat well. Marinate for at least 30 minutes or overnight for best results.
- Heat oil in a large skillet over medium heat. Sauté chopped onions until golden brown and fragrant. If desired, add turmeric or chili powder for extra spice.
- Stir in crushed tomatoes and bring to a simmer. Cook for about 10 minutes until it thickens slightly.
- Lower the heat and mix in coconut milk or heavy cream until fully combined.
- Add marinated chicken to the sauce and cook until fully cooked through (about 15-20 minutes), stirring occasionally.
- Garnish with fresh cilantro and serve hot with rice or naan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg