Ingredients
Scale
- 2 pounds boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate chicken with yogurt, lemon juice, garlic, ginger, spices, and salt; refrigerate for at least 1 hour.
- Preheat oven to 400°F (200°C) and bake marinated chicken for 15-20 minutes until cooked.
- In a skillet, heat oil and sauté onions until soft, then add crushed tomatoes and cook for 5 minutes.
- Add cooked chicken to the skillet, stir in heavy cream, and simmer for 10-15 minutes.
- Garnish with cilantro and serve with naan or rice.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust chili powder based on your spice preference.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg