Ingredients
For the Chicken Marinade:
- 500g boneless chicken (thigh or breast)
- 1 cup plain yogurt
- 3 garlic cloves (minced)
- 1 tbsp grated ginger
- 1 tbsp lemon juice
- 1 tsp cumin powder
- 1 tsp paprika
- ½ tsp turmeric
- 1 tsp garam masala
- Salt and pepper to taste
For the Sauce:
- 2 tbsp oil or butter
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 1 cup tomato puree
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup cream or coconut milk
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken
- In a bowl, mix yogurt, spices, garlic, ginger, and lemon juice
- Add chicken and coat evenly
- Cover and refrigerate for at least 1 hour
- Cook the Chicken
- Heat oil in a pan over medium heat
- Cook marinated chicken until lightly charred and cooked through
- Remove and set aside
- Prepare the Sauce
- In the same pan, sauté onions until soft and golden
- Add garlic and ginger, cook until fragrant
- Stir in spices and tomato puree
- Simmer for 10 minutes until thick
- Combine and Finish
- Add cooked chicken to the sauce
- Stir in cream or coconut milk
- Simmer for 10–15 minutes
- Garnish with fresh cilantro and serve hot
Notes
- Marinating overnight enhances flavor and tenderness
- Adjust chili powder based on spice preference
- Use coconut milk for a dairy-free version
- A pinch of sugar can balance tomato acidity
- Let the curry rest for a few minutes before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: High-Protein