Ingredients
For the Chicken Marinade
- 1 ½ pounds (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
- ¾ cup plain Greek yogurt (or regular plain yogurt)
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder or paprika (for less heat)
- 1 teaspoon salt
Alternative Ingredients:
- Chicken thighs are preferred for tenderness, but breasts work just fine
- If you don’t have garam masala, mix equal parts ground cumin, coriander, cinnamon, and black pepper
For the Sauce
- 2 tablespoons unsalted butter (or ghee if available)
- 1 tablespoon neutral oil (like canola or vegetable)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 ½ teaspoons salt (or to taste)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh cilantro, chopped (for garnish)
Instructions
1. Marinate the Chicken
In a large bowl, mix together the yogurt, lemon juice, and all the marinade spices. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes (overnight if possible). The yogurt tenderizes the chicken and infuses it with flavor.
2. Cook the Chicken
Heat a large pan or skillet over medium-high heat. Add a tablespoon of oil. Cook the marinated chicken in batches, about 4–5 minutes per side, until browned and mostly cooked through. You don’t need to cook it fully here—it will finish in the sauce.
Tip: Avoid overcrowding the pan to get a good sear on the chicken. Cook in two batches if needed.
Once browned, transfer the chicken to a plate and set aside.
3. Make the Sauce
In the same pan, reduce heat to medium. Add the butter and let it melt. Add the chopped onion and sauté until soft and golden, about 5–7 minutes.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Then add the ground spices (cumin, garam masala, paprika, coriander, and salt). Cook the spices for 30 seconds to bloom their flavor.
4. Add Tomatoes and Simmer
Pour in the crushed tomatoes. Stir well and bring to a simmer. Let it cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor mellows.
5. Blend (Optional for Smooth Sauce)
If you prefer a smoother sauce, you can transfer the mixture to a blender or use an immersion blender directly in the pan. This step isn’t required but adds a more velvety texture.
6. Finish the Sauce
Return the blended sauce (if blended) to the pan. Stir in the cream and sugar (if using). Add the partially cooked chicken pieces and simmer everything together for 10–15 minutes, or until the chicken is cooked through and tender.
Taste and adjust seasoning as needed. You may want more salt, a splash of cream, or a pinch of chili powder for extra heat.
7. Serve and Garnish
Turn off the heat and sprinkle chopped cilantro on top. Serve hot.
Notes
- Chicken Cooking Clues: To check if chicken is done, cut a piece open—it should be opaque with no pink inside. A meat thermometer should read 165°F (74°C).
- Avoid Overcooking: Once the sauce is simmering with the chicken, keep it on low heat to avoid drying out the meat.
- Too Spicy? Stir in more cream or a splash of milk to mellow the flavor.
- Too Thick? Add a little water or chicken broth to thin the sauce if needed.
- Burning Spices? Add a splash of water to the pan if the spices stick too quickly after being added.
- Prep Time: 30 minutes (marinating time)
- Cook Time: 40 minutes