Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 1 cup plain yogurt
- 3 cloves fresh garlic, minced
- 2 inches fresh ginger, minced
- 2 medium tomatoes, diced
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 cup coconut milk (full-fat)
- Juice of 1 lemon
- Salt to taste
- Fresh cilantro for garnish
Instructions
- 1. Marinate chicken: In a bowl, mix yogurt, minced garlic, ginger, and half the spices. Add chicken and let it marinate for at least 30 minutes (overnight for best flavor).
- 2. Cook aromatics: Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown (8-10 minutes).
- 3. Add tomatoes and salt: Stir in diced tomatoes and cook until soft (5-7 minutes). Add remaining spices and cook for another minute.
- 4. Incorporate chicken: Add marinated chicken and any leftover marinade to the pan. Cook for about 10 minutes until slightly browned.
- 5. Finish with coconut milk: Pour in coconut milk, stir well, and let it simmer on low heat for 15-20 minutes until cooked through.
- 6. Taste and adjust: Season with salt or lemon juice as needed. Garnish with fresh cilantro before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg