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Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- Season chicken pieces with salt.
- Melt butter in a large skillet or pot over medium heat.
- Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion to the skillet and cook until softened, about 5-7 minutes.
- Stir in garlic and ginger, cook for 1 minute until fragrant.
- Add cumin, coriander, garam masala, turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly.
- Pour in crushed tomatoes and bring to a simmer.
- Return chicken to the skillet. Reduce heat, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Stir in heavy cream and yogurt until well combined and heated through. Do not boil.
- Stir in lemon juice and season with salt to taste.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For a milder flavor, omit the cayenne pepper.
- Adjust spices to your preference.
- Ensure the sauce is heated gently after adding cream and yogurt to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg