Description
A comforting Indian classic featuring tender chicken in a creamy, aromatic sauce, served with rice and naan.
Ingredients
Scale
- 1 lb chicken, cut into pieces
- 1 cup plain yogurt
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup cream
- Salt to taste
- Fresh coriander for garnish
- Cooked rice for serving
- Naan for serving
Instructions
- Marinate the chicken in yogurt, garlic, ginger, garam masala, cumin, paprika, and a pinch of salt for at least 1 hour or overnight.
- Melt the butter in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the marinated chicken to the pan, cooking until browned on all sides.
- Pour in crushed tomatoes, stir well, and simmer for about 15 minutes until the sauce thickens and the chicken is cooked through.
- Stir in the cream, cooking for an additional 5 minutes until the sauce is creamy.
- Serve hot over cooked rice and alongside warm naan, garnished with chopped coriander.
Notes
For a dairy-free version, use coconut cream. For a vegetarian option, substitute chicken with tofu.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg