Description
This iconic dish combines juicy spiced chicken with a velvety butter and tomato cream sauce infused with garlic, ginger, and aromatic spices. Paired with fresh homemade garlic naan, it’s an indulgent, flavor-packed meal that melts in your mouth — perfect for cozy nights or special dinners.
Ingredients
Scale
- 1 ½ lbs (680 g) boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup (120 g) plain yogurt
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chili powder
- Salt to taste
- 3 tbsp unsalted butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 ½ tbsp minced garlic
- 1 tbsp grated ginger
- 1 ½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 cup (240 g) tomato purée or crushed tomatoes
- 1 cup (240 ml) heavy cream (or coconut cream for dairy-free)
- 1 tbsp sugar (balances acidity)
- Salt to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 cups (250 g) all-purpose flour
- 1 tsp instant yeast
- ½ tsp salt
- ½ cup (120 ml) warm water
- ¼ cup (60 ml) plain yogurt
- 2 tbsp olive oil or melted butter
- 2 tbsp minced garlic
- 2 tbsp melted butter (for brushing)
- Fresh parsley or cilantro (for topping)
Instructions
- In a large bowl, combine all marinade ingredients. Add the chicken and mix well to coat. Cover and refrigerate for at least 1 hour (overnight for best flavor).
- Heat a skillet or grill pan over medium-high heat. Cook chicken for 3–4 minutes per side until browned (it doesn’t need to be fully cooked). Remove and set aside.
- In the same pan, melt butter with oil. Add onions, sauté until golden and soft (about 5 minutes). Stir in garlic and ginger; cook for 1 minute. Add garam masala, cumin, chili powder, paprika — cook until fragrant (30 seconds). Stir in tomato purée and simmer for 10 minutes, stirring occasionally. Pour in cream, sugar, and salt, then return chicken to the pan. Simmer for 10–15 minutes, stirring often, until the sauce thickens and the chicken is tender.
- Combine flour, yeast, salt, water, yogurt, and oil in a bowl and mix until a soft dough forms. Knead for 5–7 minutes, then cover and rest for 1 hour. Divide dough into 6 balls, roll each out to an oval shape. Brush with melted butter and sprinkle with minced garlic. Cook on a hot skillet until bubbles form, then flip and cook the other side until golden. Brush again with butter and sprinkle with parsley.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust the spice levels according to your preference.
- Serve with extra cilantro for garnish.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg