Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper ((adjust to taste))
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 4 tablespoons butter
- 1 large onion, finely chopped
- 1 can (15 ounces) crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, cayenne pepper, ginger, and garlic. Mix well.
- Add the chicken pieces to the marinade, coating them thoroughly. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Add the marinated chicken to the skillet. Cook for 8-10 minutes, stirring occasionally, until the chicken is browned.
- Stir in the crushed tomatoes and bring to a simmer. Cook for an additional 10 minutes.
- Reduce the heat to low and stir in the heavy cream and remaining butter. Simmer for 5 more minutes until the sauce is thickened. Season with salt to taste.
- Garnish with fresh cilantro and serve with rice or naan.
- Prep Time: 60
- Cook Time: 30