Ingredients
Scale
- 700g boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp garam masala
- 1 tsp turmeric powder
- 2 tsp chili powder
- 2 tbsp butter
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 cups tomato purée
- 1 cup heavy cream
- 1 tbsp honey or sugar (optional)
- Salt to taste
- Fresh coriander leaves, for garnish
- For the Garlic Naan: 2 cups all-purpose flour, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp baking powder, 2 tbsp plain yogurt, 2 tbsp oil, 3/4 cup warm water, 2 tbsp melted butter, 3 garlic cloves minced, fresh chopped parsley
- For the Steamed Basmati Rice: 1 ½ cups basmati rice, 2 ½ cups water, 1 tbsp butter, pinch of salt
Instructions
- Marinate the chicken: Mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, and chili powder. Coat chicken and marinate for at least 1 hour.
- Cook the chicken: Heat oil and butter in a pan, cook chicken until golden brown, then remove.
- Prepare the sauce: Sauté onion in butter, add tomato purée and salt, simmer 10 minutes. Add cream and honey, return chicken, simmer 10 minutes.
- Garnish with fresh coriander and drizzle of cream.
- Make Garlic Naan: Mix flour, sugar, salt, baking powder, yogurt, oil, and warm water into soft dough. Rest 30 minutes. Divide, roll, brush with garlic butter, cook on skillet until golden. Brush with butter and sprinkle parsley.
- Steam Basmati Rice: Rinse rice, add rice, water, butter, salt in pot. Boil, cover and simmer 10–12 minutes. Fluff before serving.
Notes
- Marinate chicken overnight for deeper flavor.
- Adjust chili powder to taste.
- Serve with extra naan or a side salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg