Description
A rich and creamy Indian dish made with marinated chicken that’s grilled and then cooked in a spiced tomato cream sauce.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small can (6 oz) tomato paste or 1 cup crushed tomatoes
- 1 cup heavy cream
- 1/2 cup fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, smoked paprika, red chili powder, and salt. Stir well to create a marinade. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
- Preheat your grill or broiler to medium-high heat. Thread the marinated chicken onto skewers and grill until cooked through, about 5-7 minutes per side. Alternatively, you can cook the chicken in a skillet over medium heat until browned and cooked through. Set the cooked chicken aside.
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and sauté for another minute until fragrant.
- Add the tomato paste (or crushed tomatoes) to the onion mixture and cook for about 5-7 minutes, stirring frequently, until the mixture turns a deep red color and the oil begins to separate from the tomato paste.
- Reduce the heat to low and add the heavy cream, stirring until well combined. Let the sauce simmer gently for about 10 minutes, allowing the flavors to meld.
- Add the cooked chicken to the sauce, stirring to coat the chicken pieces thoroughly. Simmer for an additional 5-10 minutes to ensure the chicken is heated through and absorbs the sauce flavor.
- Garnish with fresh cilantro before serving. Serve hot with basmati rice or naan bread.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the spice level by varying the amount of red chili powder.
- Can be served with rice, naan, or salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg