Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1 tablespoon oil
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- ¼ cup chopped cilantro (for garnish)
Instructions
- Marinate chicken in yogurt, lemon juice, and spices for at least 30 minutes.
- In a skillet, heat oil and butter; cook marinated chicken until lightly browned.
- Sauté onions, garlic, and ginger until golden; add spices and cook until fragrant.
- Stir in tomato paste and crushed tomatoes; simmer for 10 minutes.
- Add chicken back to the skillet with cream; cook on low until fully cooked.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg