Ingredients:
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons tomato paste
1 (15 oz) can tomato sauce
1 cup heavy cream
1 teaspoon sugar (optional)
2 tablespoons butter
Fresh cilantro, chopped, for garnish
Cooked basmati rice and naan, for serving
Directions:
In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, paprika, turmeric, chili powder, and salt.
Add the chicken pieces and toss until fully coated. Cover and marinate for at least 1 hour or overnight for the best flavor.
Heat the vegetable oil in a large skillet over medium-high heat.
Cook the chicken in batches for 3-4 minutes per side until lightly charred. Remove and set aside.
In the same skillet, sauté the onion until softened, about 5 minutes.
Add the garlic and ginger and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute.
Pour in the tomato sauce and simmer for 5 minutes.
Stir in the heavy cream, butter, and sugar, then mix until smooth.
Return the chicken to the skillet and simmer for 10-15 minutes until fully cooked and coated in the creamy sauce.
Garnish with chopped cilantro and serve hot with basmati rice and warm naan.
Prep Time: 20 minutes (plus marinating) | Cooking Time: 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 560 kcal | Servings: 6 servings