Description
A creamy, mildly spiced tomato and chicken dish that’s perfect for busy nights.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- Fresh cilantro for garnish
- Basmati rice or naan bread, for serving
Instructions
- In a bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, paprika, and salt. Add chicken and marinate for at least 1 hour or overnight.
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until golden brown.
- Stir in garlic and ginger, cooking until fragrant.
- Add the marinated chicken to the skillet and cook until slightly browned.
- Pour in tomato puree, stirring to combine, then simmer for 20 minutes.
- Stir in heavy cream and simmer for an additional 10 minutes until the chicken is cooked through and the sauce is thickened.
- Serve over basmati rice or with naan bread, garnished with fresh cilantro.
Notes
This dish is forgiving to modifications and can be stored well for leftovers. For a lighter version, reduce the cream and butter.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg