Description
A rich and creamy Indian-inspired dish featuring marinated grilled chicken pieces simmered in a spiced tomato and cream sauce, perfect with rice or naan.
Ingredients
Units
Scale
- 1 1/2 lbs boneless chicken thighs or breasts, cut into chunks
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1 tsp ground coriander
- Salt and pepper to taste
- 2 tbsp vegetable oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut cream
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
- In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, paprika, coriander, salt, and pepper. Add chicken, coat well, and marinate for at least 1 hour or overnight in the fridge.
- Heat 1 tbsp oil in a skillet over medium-high heat. Sear marinated chicken until browned and cooked through, about 5–6 minutes. Remove and set aside.
- In the same pan, heat remaining oil and sauté onion until soft, about 5 minutes. Add garlic and ginger; cook for 1 minute more.
- Stir in tomato sauce and bring to a simmer. Cook for 10 minutes until thickened slightly.
- Lower heat and stir in cream. Return chicken to the pan and simmer for 10 minutes until sauce is creamy and flavorful.
- Garnish with cilantro and serve with rice or naan.
Notes
- Use coconut cream for a dairy-free version.
- Adjust spice level with extra chili powder or cayenne.
- Grill or broil the marinated chicken for a smoky flavor before adding to the sauce.
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg