Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup plain yogurt
- 2 tsp garam masala
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) whole peeled tomatoes
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 medium onion, diced
- Fresh cilantro leaves for garnish
Instructions
- 1. Marinate the chicken: Cut chicken into bite-sized pieces and combine in a bowl with yogurt, garlic, ginger, garam masala, cumin, coriander, and salt. Mix well and refrigerate for at least 1 hour (overnight preferred).
- 2. Sauté the onions: Heat oil in a large skillet over medium heat. Add diced onions and sauté until translucent and caramelized (about 5-7 minutes).
- 3. Prepare the sauce: Add crushed canned tomatoes to the skillet and simmer for about 10 minutes until slightly thickened.
- 4. Add cream: Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning as needed.
- 5. Cook the chicken: Introduce marinated chicken to the sauce, stirring to coat evenly. Cook until chicken is fully cooked through (about 15-20 minutes). Garnish with fresh cilantro before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 482
- Sugar: 6g
- Sodium: 721mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 156mg