Ingredients
Marinade
- 2 boneless skinless chicken breasts (about 1.5 lb.), cut into ½ inch pieces
- ½ cup Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 2 tsp garam masala
- ½ tsp smoked paprika
- ½ tsp turmeric powder
- ¾ tsp salt
Cooking
- 2 Tbsp cooking oil
- 3 Tbsp butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp garam masala
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 15 oz. can tomato sauce
- ¼ cup water
- ⅓ cup heavy cream (room temperature)
Instructions
- Mix the Marinade: In a large bowl, combine Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, smoked paprika, turmeric powder, and salt. Stir well to create a smooth marinade.
- Marinate the Chicken: Add the cut chicken pieces to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor. Remove from fridge 10 minutes before cooking.
- Cook the Chicken: Heat a large cast-iron skillet over medium-high heat and add cooking oil. Add the marinated chicken pieces and cook for 8-10 minutes, turning occasionally, until lightly browned and cooked through. Remove chicken from skillet and cover with foil to keep warm.
- Sauté Onions: Reduce heat to medium. In the same skillet, melt butter, then add diced onions. Sauté for about 4 minutes until softened and translucent.
- Add Aromatics and Spices: Add minced garlic, grated ginger, garam masala, ground cumin, smoked paprika, salt, and turmeric powder to the skillet. Stir continuously and cook for 1 minute to release the spice aromas.
- Simmer the Sauce: Pour in tomato sauce and water, stir well, then reduce heat to medium-low. Let the sauce simmer for 7-8 minutes, stirring occasionally to blend flavors.
- Add Cream: Stir in the room temperature heavy cream until fully incorporated, creating a creamy, rich sauce.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir to coat chicken pieces with sauce and simmer together for 2-3 minutes to meld flavors.
- Serve: Garnish with chopped cilantro if desired. Serve hot with cooked rice or naan bread for a complete meal.
Notes
- Marinate chicken at least 1 hour; overnight marination enhances flavor.
- Ensure heavy cream is at room temperature before adding to prevent curdling.
- Use a cast-iron skillet or heavy-bottomed pan for even cooking and flavor development.
- Adjust spice levels by modifying garam masala and paprika quantities.
- For a dairy-free version, substitute cream with coconut milk and butter with oil.
- Serve with basmati rice or warm naan to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
