Ingredients
For the Chicken Marinade:
- 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
- 1 cup plain yogurt (Greek or regular)
- 1 tablespoon lemon juice
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala (or curry powder as a substitute)
- ½ teaspoon salt
- 2 tablespoons vegetable oil
For the Masala Sauce:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 ½ teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder (optional, for heat)
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro, chopped (optional, for garnish)
Alternative Ingredient Suggestions:
- Yogurt substitute: Use dairy-free yogurt (like coconut yogurt) for a lactose-free option.
- Cream substitute: Use half-and-half, evaporated milk, or coconut cream for different richness levels.
- Protein alternative: Swap chicken with paneer (for a vegetarian version), tofu, or beef strips.
- Spices: Don’t have garam masala? Use equal parts cumin, coriander, cinnamon, and a pinch of cloves or nutmeg.
Instructions
1. Marinate the Chicken (30 minutes to overnight) In a large bowl, mix together yogurt, lemon juice, ginger, and all the marinade spices. Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes, or ideally up to 8 hours. The longer it marinates, the more flavorful and tender the chicken will be.
Beginner note: If you’re short on time, even a 30-minute marinade will make a big difference. Don’t skip it, though—it’s the foundation of flavor.
2. Sear the Chicken (Optional but recommended) Heat a large skillet or pan over medium-high heat. Add a tablespoon of oil. Working in batches if needed, sear the marinated chicken for 2–3 minutes per side until browned but not fully cooked through. Remove and set aside.
Beginner note: Don’t overcrowd the pan—this helps the chicken get a nice golden color instead of steaming.
3. Make the Masala Sauce In the same pan, add another tablespoon of oil. Sauté the chopped onions over medium heat until soft and golden, about 5–7 minutes. Add the garlic and ginger, and stir for 30 seconds until fragrant.
Add all the spices: cumin, paprika, garam masala, turmeric, and chili powder (if using). Stir constantly for about a minute to “wake up” the spices—this is called blooming.
Beginner note: Keep the heat medium-low to prevent burning the spices. If they start sticking, add a splash of water.
4. Add Tomato Sauce Pour in the tomato sauce or crushed tomatoes. Stir well and simmer on low heat for 10 minutes. This step helps mellow the acidity of the tomatoes and deepens the flavor.
5. Add the Cream and Chicken Slowly stir in the cream or coconut milk. Add the browned chicken back into the sauce, along with any juices from the resting plate. Stir gently to coat all the chicken in the sauce.
Simmer uncovered on low heat for 10–15 minutes, or until the chicken is fully cooked and tender. The sauce should thicken slightly.
Beginner note: Chicken is cooked when it’s no longer pink inside and the juices run clear. If using a thermometer, the internal temperature should reach 165°F (74°C).
6. Taste and Adjust Taste the sauce and add salt as needed. For a touch of sweetness, you can add a teaspoon of sugar if the tomatoes are too acidic. Sprinkle chopped cilantro over the top before serving, if desired.
Notes
What if the sauce is too thick or too thin?
- If too thick: Add a splash of water, broth, or more cream.
- If too thin: Let it simmer uncovered a few extra minutes until it thickens.
What if the chicken browns too fast?
- Lower the heat and cook in smaller batches to avoid burning or steaming.
How to avoid overcooking the chicken:
- Remove it from the heat as soon as it’s cooked through—overcooked chicken gets dry. Using thighs helps keep the meat juicy.
Kitchen Efficiency Tips:
- Chop onions, garlic, and ginger while the chicken marinates.
- Use pre-minced garlic and ginger to save time.
- Clean up while the sauce simmers—it keeps the kitchen calm.
Substitute Tools:
- No grill or skillet? Bake the marinated chicken at 400°F (200°C) for 20–25 minutes instead of pan-searing.
- No blender? No problem. This sauce is rustic and doesn’t need to be smooth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes