Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 tablespoon butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 can (14 oz) tomato puree
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, for garnish
If you don’t have garam masala, you can use a combination of cinnamon, cloves, and nutmeg. For a lighter version, substitute half of the heavy cream with coconut milk.
Instructions
- In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, salt, and pepper. Add the chicken pieces and marinate for at least 1 hour, or overnight for best results.
- Heat butter in a large skillet over medium heat. Add the onions and sauté until golden brown, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Pour in the tomato puree and simmer for 10 minutes, stirring occasionally.
- Add the marinated chicken to the skillet, stirring to coat well. Cook for 15 minutes until the chicken is cooked through.
- Stir in heavy cream, reducing the heat to low. Simmer for another 5 minutes until the sauce is creamy and thickened.
- Garnish with fresh cilantro before serving. Enjoy this dish with warm naan or steamed rice.
Growing up, my grandmother always said, “Patience makes the best flavors,” and this process, though simple, truly benefits from allowing the spices to meld into the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International