Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp cayenne pepper
  • Salt to taste
  • 3 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 1 can crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp sugar (optional, to balance acidity)
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, combine yogurt, ginger-garlic paste, cumin, coriander, garam masala, turmeric, cayenne, and salt.
  2. Add chicken pieces, mix well, and marinate for at least 1 hour (or overnight in the refrigerator for best flavor).
  3. Heat 1 tablespoon of butter in a skillet over medium-high heat.
  4. Add the marinated chicken (shake off excess marinade) and sauté until browned and cooked through (about 8-10 minutes). Remove and set aside.
  5. In the same skillet, melt the remaining butter.
  6. Sauté onions until translucent (about 5 minutes).
  7. Add crushed tomatoes and simmer for 10 minutes.
  8. Add cooked chicken to the sauce.
  9. Stir in heavy cream and sugar (if using).
  10. Simmer on low for 10-15 minutes for flavors to meld.
  11. Garnish with fresh cilantro and serve hot with naan or rice.