Ingredients
Scale
- 1 lb boneless chicken breasts, cut into chunks
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup tomato puree
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Mix yogurt, garam masala, paprika, turmeric, cumin, salt, and pepper in a bowl. Marinate chicken for 20 minutes.
- Heat butter in a skillet over medium heat. Sauté onions and garlic until fragrant.
- Add marinated chicken and cook until browned.
- Pour in tomato puree and simmer for 10 minutes.
- Stir in heavy cream and cook for another 5 minutes until sauce thickens.
- Garnish with cilantro and serve hot with rice or naan.
Notes
- For extra flavor, marinate the chicken longer or overnight.
- You can substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Adaptable for gluten-free, dairy-free
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 115 mg