Description
A warming dish with tender chicken marinated in yogurt and spices, simmered in a creamy tomato sauce, capturing rich flavors and enticing aromas.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (or 4 chicken thighs, cut into bite-sized chunks)
- 1 cup Greek yogurt (full-fat)
- 1 tablespoon fresh lemon juice (for marinade)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder (for marinade)
- 1 teaspoon garam masala (for marinade)
- 1 teaspoon ground cumin (for marinade)
- 1 teaspoon ground coriander (for marinade)
- 1 teaspoon smoked paprika (for marinade)
- 1/2 teaspoon chili powder (for marinade, adjust to taste)
- 1 teaspoon salt (for marinade)
- 1 tablespoon oil (for marinade)
- 2 tablespoons butter or ghee
- 1 tablespoon oil (for sauce)
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 1 teaspoon ground cumin (for sauce)
- 1 teaspoon ground coriander (for sauce)
- 1 teaspoon garam masala (for sauce)
- 1/2 teaspoon turmeric powder (for sauce)
- 1/2 teaspoon smoked paprika (for sauce)
- 1 teaspoon chili powder (for sauce, adjust to taste)
- 2 tablespoons tomato paste
- 14 oz crushed tomatoes (1 can)
- 1 cup heavy cream or coconut milk
- 1 teaspoon sugar (optional, balances acidity)
- Salt and black pepper (to taste)
- 1/4 cup fresh cilantro (chopped, for garnish)
- 1 tablespoon fresh lemon juice (for finishing)
Instructions
- Prepare the Marinade: In a large bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Whisk until smooth.
- Marinate the Chicken: Cut chicken into bite-sized chunks, add to marinade, and coat thoroughly. Cover and refrigerate for at least 1 hour or preferably overnight.
- Grill the Chicken: Heat a grill pan or skillet over medium-high heat, drizzle oil, remove chicken from marinade, and sear for 4-5 minutes on each side until slightly charred and cooked through. Set aside.
- Make the Sauce: In a deep skillet, heat butter and remaining oil over medium heat, add chopped onions, and sauté for 5-7 minutes until golden brown.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for 1 minute.
- Toast the Spices: Add ground cumin, ground coriander, garam masala, turmeric, smoked paprika, and chili powder, stirring for 30 seconds.
- Incorporate Tomato Paste: Mix tomato paste into the pan and cook for 2 minutes, stirring frequently.
- Simmer the Sauce: Pour in crushed tomatoes and simmer for about 10 minutes until sauce thickens and darkens.
- Finish the Sauce: Reduce heat, stir in heavy cream until sauce turns orange-red, add sugar if using, and season with salt and pepper.
- Combine Chicken and Sauce: Add grilled chicken to the sauce, stirring to coat, and simmer for another 5 minutes.
- Garnish and Serve: Stir in fresh lemon juice and garnish with cilantro before serving hot with rice or naan.
Notes
For a healthier version, use coconut milk instead of cream. Adjust spice levels by modifying the amount of chili powder.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg