Description
A delicious and flavorful chicken dish marinated with yogurt and spices, cooked in a creamy sauce.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons avocado oil or ghee
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream or full-fat coconut milk
- 2 tablespoons butter
- Fresh cilantro, for garnish
Instructions
- Marinate the Chicken: Start by combining your chicken with yogurt, lemon juice, and the blend of warming spices. Let it marinate for at least 30 minutes—or overnight if you want maximum flavor. This step not only tenderizes the chicken but infuses it with that signature buttery-spiced depth.
- Cook the Chicken: Heat oil or ghee in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until golden brown and cooked through. No need for a grill or tandoor here—your stovetop works perfectly. Once done, transfer the chicken to a plate and set aside.
- Make the Sauce: In the same skillet, add a bit more oil if needed and sauté the onions until soft and golden. Stir in the garlic and ginger, and cook until fragrant—about 1 minute. Add in the spices and stir well, letting them bloom and fill the air with that incredible aroma.
- Simmer with Tomato Sauce: Pour in the tomato sauce and bring everything to a simmer. Let it cook for 10 to 15 minutes, stirring occasionally, until slightly thickened and darkened in color.
- Add Cream and Butter: Lower the heat and stir in the heavy cream (or coconut milk for dairy-free). Add the butter and let it melt into the sauce for that signature silky texture.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat it thoroughly in the sauce. Let everything simmer together for 5–10 more minutes, allowing the flavors to marry.
- Garnish and Serve: Sprinkle with chopped fresh cilantro before serving. Pair it with warm naan, basmati rice, or even cauliflower rice for a lighter option.
Notes
- For best results, marinate the chicken overnight.
- This dish pairs well with basmati rice or cauliflower rice.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 45 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 22 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 150 milligrams