Ingredients
- 1.5 lbs boneless chicken (thighs or breasts), cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp butter
- 1 tbsp oil
- 1 small onion, finely chopped
- 1 ½ cups tomato puree or crushed tomatoes
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt (to taste)
- 1 tsp sugar (optional, balances acidity)
- Fresh cilantro for garnish
Instructions
1. Marinate the chicken
Mix yogurt, lemon juice, garam masala, turmeric, chili powder, garlic, and ginger. Add chicken and coat well. Let marinate for at least 30 minutes (overnight is best).
2. Cook the chicken
Heat a pan over medium-high heat and cook the marinated chicken until lightly charred and mostly cooked through. Set aside.
3. Build the sauce base
In the same pan, melt the butter with the oil. Add the chopped onion and cook until soft and golden.
4. Add spices and tomatoes
Stir in the cumin, paprika, and a pinch of salt. Add tomato puree and simmer for 10–15 minutes until thickened and deeper in color.
5. Combine and simmer
Add the cooked chicken back to the pan. Stir in heavy cream and sugar (if using). Simmer for another 10 minutes until the sauce is creamy and the chicken is fully cooked.
6. Finish and serve
Taste and adjust salt. Garnish with cilantro and a little extra cream if desired, then serve hot with rice or naan and enjoy!