Ingredients
Marinade
- 1/2 cup plain full-fat yogurt
- 1 tablespoon grated fresh ginger
- 6 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
Sauce Ingredients
- 1 tablespoon olive oil
- 1/4 cup butter, divided
- 1 medium onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 cup heavy or whipping cream
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
For Serving
- Chopped fresh cilantro
- Cooked rice (basmati or jasmine recommended)
- Naan bread
Instructions
- Marinate the Chicken: In a medium bowl, combine the yogurt, grated ginger, minced garlic, curry powder, and ground cumin. Add the bite-sized chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes to 1 hour to allow the flavors to penetrate the meat.
- Prepare the Sauce Base: Heat the olive oil and half the butter (2 tablespoons) in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Cook the Chicken: Add the marinated chicken pieces to the skillet with the onions. Cook on medium heat until the chicken is nearly cooked through and no longer pink in the center, about 6-8 minutes, stirring occasionally.
- Add Tomato Sauce and Spices: Pour in the canned tomato sauce, then stir in the sugar, garam masala, salt, and cayenne pepper. Mix well and bring the sauce to a gentle simmer. Cook for about 10 minutes, stirring occasionally, to let the sauce thicken and the chicken absorb the flavors.
- Finish with Cream and Butter: Reduce the heat to low. Stir in the heavy cream and the remaining butter (2 tablespoons). Let the sauce simmer gently for another 5 minutes until rich and creamy. Taste and adjust seasoning as needed.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh cilantro. Serve hot with cooked basmati or jasmine rice and warm naan bread for a complete meal.
Notes
- For a smoother sauce, you can blend the tomato sauce and onion mixture before adding the chicken, if desired.
- Adjust cayenne pepper according to your heat preference.
- If you want a lighter version, substitute heavy cream with full-fat coconut milk or plain yogurt added at the end.
- Ensure the chicken is cut into evenly sized pieces for uniform cooking.
- This recipe can be prepared in under an hour, making it ideal for quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
