A dish that encapsulates the rich flavors and traditions of Indian cuisine, known for its creamy tomato sauce and tender chicken.
Ingredients
Scale:
2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain Greek yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder
Salt, to taste
3 tablespoons unsalted butter
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon turmeric
1 can (14 oz) crushed tomatoes
1 cup heavy cream
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Marinate the Chicken: In a large bowl, mix the chicken pieces with Greek yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt. Cover and refrigerate for at least 1 hour, or ideally overnight.
Cook the Chicken: Preheat your grill or pan over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes on each side until fully cooked and golden brown. Remove from heat and set aside.
Make the Sauce: In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger.
Spice it Up: Add the ground cumin, chili powder, and turmeric to the skillet, stirring constantly for about 1 minute.
Add Tomatoes: Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for 10-15 minutes.
Finish with Cream: Stir in the heavy cream and simmer for an additional 5 minutes. Adjust the thickness with water or chicken broth if needed.
Combine: Add the cooked chicken pieces to the sauce and let it simmer for another 5 minutes.
Garnish: Serve hot, garnished with fresh cilantro.
