Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 1 cup plain yogurt (unsweetened)
- 4 cloves fresh garlic (minced)
- 1-inch piece fresh ginger (grated)
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk or heavy cream
- Fresh cilantro (for garnish)
Instructions
- Marinate the chicken: In a bowl, mix yogurt, garlic, ginger, cumin, coriander, turmeric, and salt. Coat the chicken pieces thoroughly and let them marinate for at least 30 minutes.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Sear the marinated chicken until golden brown on all sides (about 5-7 minutes). Remove and set aside.
- Prepare the sauce: In the same skillet, sauté chopped onions until translucent (3-4 minutes). Add diced tomatoes and leftover marinade; let it simmer for about 10 minutes.
- Finish with creaminess: Stir in coconut milk or heavy cream and let it simmer for another 5-7 minutes until thickened.
- Combine: Return chicken to the skillet and heat through on low heat for a few more minutes.
- Garnish and serve: Top with freshly chopped cilantro before serving alongside rice or naan.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg