Ingredients:
500g boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon chili powder
Salt, to taste
3 tablespoons butter
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated ginger
1 cup tomato purée
1/2 cup heavy cream
1/2 cup water
Fresh cilantro, for garnish
Directions:
Marinate Chicken: In a large bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, coriander, chili powder, and salt. Add the chicken pieces, coat them well, and marinate for at least 30 minutes (or overnight for best flavor).
Cook Chicken: In a large skillet, heat 1 tablespoon of butter over medium heat. Add the marinated chicken and cook for about 8-10 minutes until browned and cooked through. Remove from the skillet and set aside.
Make Sauce: In the same skillet, add the remaining butter and sauté the chopped onion until soft and translucent. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Simmer: Stir in the tomato purée and let it cook for 5-7 minutes. Add the heavy cream and water, bringing the mixture to a simmer. Return the cooked chicken to the skillet and let it simmer for another 10 minutes, allowing the flavors to meld.
Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan.
Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 420 kcal per serving | Servings: 4
