Tender chicken with rich, spicy tomato sauce and cream, cooked quickly for a flavorful Indian main meal.
# Components:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 tablespoon lemon juice
→ Marinade & Sauce
05 - 1/2 cup plain Greek yogurt
06 - 2 tablespoons garam masala
07 - 1 tablespoon ground cumin
08 - 1 tablespoon ground coriander
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon cayenne pepper
11 - 4 tablespoons unsalted butter, divided
12 - 1 large yellow onion, finely diced
13 - 4 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1 can (14 ounces) crushed tomatoes
16 - 1/2 cup heavy cream
17 - 1 teaspoon sugar
18 - Salt, to taste
19 - Fresh cilantro, chopped, for garnish
# Directions:
01 - Combine chicken, salt, black pepper, and lemon juice in a bowl. Toss well and let stand for 5 minutes.
02 - Add Greek yogurt, garam masala, ground cumin, coriander, smoked paprika, and cayenne pepper. Mix thoroughly to coat chicken evenly.
03 - In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add marinated chicken and sauté for 5 minutes, stirring, until browned. Remove chicken and set aside.
04 - Add remaining 2 tablespoons unsalted butter to the skillet. Sauté diced onion for 3–4 minutes until translucent. Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes and sugar. Simmer for 5 minutes, stirring occasionally for an evenly blended sauce.
06 - Return chicken and accumulated juices to skillet. Simmer uncovered 7–8 minutes, until chicken is cooked and sauce thickens.
07 - Reduce heat, stir in heavy cream, adjust salt to taste, and simmer 2 minutes for a velvety texture.
08 - Sprinkle chopped cilantro on top. Serve hot with basmati rice or naan.
