Ingredients
Scale
- 2–3 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons garlic and ginger paste
- 1 can (14 oz) diced tomatoes
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1/2 cup heavy cream
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Marinate chicken in yogurt, garlic-ginger paste, and spices for at least 30 minutes.
- Sauté finely chopped onions in oil until golden brown.
- Add canned tomatoes and remaining spices; simmer for 10 minutes.
- Stir in marinated chicken; cook until no longer pink (10-15 minutes).
- Mix in heavy cream and simmer for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot with naan or rice.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg