Ingredients
Scale
For the Marinade
- 1 lb (450g) boneless chicken thighs, diced
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp Kashmiri chili powder
- Salt to taste
For the Sauce
- 3 tbsp butter
- 1 large onion, finely chopped
- 2 tsp ginger-garlic paste
- 1 cup tomato purée
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp garam masala
- Salt to taste
- 3/4 cup heavy cream
- 1 tsp dried fenugreek leaves (kasuri methi)
- Fresh cilantro for garnish
Instructions
1. Marinate the Chicken
Combine all marinade ingredients in a bowl. Coat chicken evenly, cover, and refrigerate for at least 1 hour.
2. Cook the Chicken
Heat oil in a skillet. Sear marinated chicken until browned; set aside.
3. Make the Sauce
Melt butter in a skillet, add onions, and sauté until golden. Add ginger-garlic paste, cook until fragrant, then add tomato purée. Cook until thickened, then add spices.
4. Combine and Finish
Stir in cream, add the cooked chicken, and simmer for 10-15 minutes. Garnish with cilantro.
Notes
- For more heat, add extra chili powder.
- Optional: Add cashew paste for a thicker sauce.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 7g
- Sodium: 740mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 130mg