Description
A rich and creamy Indian dish made with tender chicken pieces in a spiced tomato and butter sauce.
Ingredients
- 500g boneless chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 can (400g) tomato puree
- 1 cup heavy cream
- 1 tablespoon dried fenugreek leaves
- Fresh coriander for garnish
Instructions
- Marinate the chicken with yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, chili powder, and salt. Let it sit for 30 minutes.
- Heat butter in a pan and cook the marinated chicken until lightly browned. Remove and set aside.
- In the same pan, sauté onions until golden. Add tomato puree and cook until oil separates.
- Add the cooked chicken back to the pan. Stir in cream and fenugreek leaves. Simmer for 10 minutes.
- Garnish with fresh coriander and serve hot with naan or rice.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust chili powder to control the spice level.
- Use fresh cream for the best texture.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian