Ingredients
Scale
Chicken Marinade:
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 1/2 tsp cumin
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp salt
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1 1/2 lb chicken breast, cut into bite-sized pieces
Sauce:
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 large sweet onion, diced
- 2 tsp grated ginger
- 2 garlic cloves, minced
- 2 tsp brown sugar
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garam masala
- 8 oz tomato sauce
- 1 1/4 cup heavy cream
- 1/4 cup water (if needed)
To Serve:
- Chopped cilantro
- Naan bread
- Cooked basmati rice
Instructions
- In a bowl, whisk together all marinade ingredients. Add the chicken, toss to coat, and marinate for at least 1 hour (or overnight in the fridge for best results).
- Heat oil in a large skillet over medium-high heat. Add chicken in batches (don’t overcrowd), letting it sear undisturbed for 1 minute. Then sauté until browned, about 5 more minutes. Remove and keep warm.
- In the same pan, melt butter. Add onions and cook for about 3 minutes until softened, scraping up any browned bits.
- Stir in ginger and garlic, sautéing for 30 seconds until fragrant.
- Add brown sugar, coriander, cumin, paprika, garam masala, and a pinch of salt. Stir for 15 seconds until fragrant.
- Pour in tomato sauce, and simmer for 3–5 minutes until thickened and deepened in color.
- Stir in heavy cream until fully incorporated.
- Return the chicken and any juices to the pan. Simmer for 8–10 minutes until cooked through and sauce is thick and bubbling. Add a splash of water if needed to thin.
- Serve hot with basmati rice, naan, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes