Ingredients

2 large boneless, skinless chicken breasts (or 4 chicken thighs)

1 cup Greek yogurt

1 tablespoon lemon juice

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

1 teaspoon salt

1 tablespoon oil

2 tablespoons butter or ghee

1 tablespoon oil

1 large onion, finely chopped

2 cloves garlic, minced

1-inch ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

½ teaspoon turmeric

½ teaspoon smoked paprika

1 teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste

1 can (14 oz) crushed tomatoes

1 cup heavy cream or coconut milk

1 teaspoon sugar (optional, balances acidity)

Salt and pepper to taste

¼ cup chopped cilantro (for garnish)

1 tablespoon lemon juice (for finishing)

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Instructions

In a bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well.
Cut the chicken into bite-sized pieces and add them to the marinade. Toss until all the pieces are coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Heat a large skillet or pan over medium heat with a bit of oil. Add the marinated chicken pieces and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, melt the butter (or ghee) and add the oil. Once heated, add the chopped onions and sauté for 5-6 minutes until soft and golden brown.
Add the minced garlic and grated ginger to the onions, cooking for another minute until fragrant.
Stir in the ground cumin, ground coriander, garam masala, turmeric, smoked paprika, and chili powder. Let the spices cook for a minute or two to release their flavors.
Add the tomato paste and cook for 2 minutes, stirring frequently.
Pour in the crushed tomatoes and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the heavy cream (or coconut milk) and sugar (if using). Season with salt and pepper to taste. Simmer for an additional 5 minutes, letting the sauce become smooth and creamy.
Return the cooked chicken to the pan and stir to coat it in the sauce. Let it simmer for 5 more minutes to heat through.
Finish with a squeeze of lemon juice and garnish with fresh cilantro.

Notes

Vegetarian Option: Replace the chicken with paneer or tofu for a vegetarian version.

Spicy Version: Add more chili powder or a chopped fresh chili to increase the heat.

Coconut Milk: Use coconut milk instead of heavy cream for a dairy-free version with a tropical twist.

For thicker sauce: Simmer longer or add a tablespoon of cornstarch mixed with water to thicken.

Ghee has a higher smoke point than butter, offering a nuttier flavor, but butter can be substituted.

Author: Madelynn
Prep Time: 15 minutes (plus marinating time)
Cook Time: 30-40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Halal

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 950mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 32g
Cholesterol: 100mg