Ingredients
Scale
- 500 grams chicken breasts or thighs
- 200 grams Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons butter or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 200 ml heavy cream or coconut milk
- 1 teaspoon sugar (optional)
- Fresh cilantro for garnish
Instructions
- Combine yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil in a bowl.
- Cut chicken into bite-sized pieces, coat with marinade, cover, and refrigerate 1 hour or overnight.
- Heat grill pan over medium-high heat; sear chicken 4-5 minutes per side until cooked and slightly charred, or bake at 400°F for 15-20 minutes. Set aside.
- Melt butter or ghee in a skillet, sauté onions 5-7 minutes until golden, add garlic and ginger for 1 minute.
- Add turmeric, garam masala, cumin, coriander, smoked paprika, stir 1 minute. Mix in tomato paste and crushed tomatoes, simmer 10 minutes.
- Gradually stir in cream or coconut milk, simmer 5 minutes, adjust seasoning with sugar.
- Fold in cooked chicken, simmer 5 minutes, add splash of lemon juice, garnish with cilantro. Serve warm with rice or naan.
Notes
- Marinate chicken overnight for best flavor and use fresh ingredients where possible.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilled/Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 30
- Protein: 40