Ingredients

• Marinade
• 1 lbs chicken thighs/breast B/S, bite-sized pieces
• 1 C plain yogurt
• 2 tsp garam masala
• 1 tsp turmeric, ground
• 1 tsp cumin, ground
• 1/2 tsp Lal Mirch - Red Chili Powder
• kosher salt, to taste
• The Rest
• 2 tbsp ghee
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp coriander, ground
• 1 tsp Indian paprika
• 1/2 tsp Indonesian cinnamon, ground
• 1 14 oz can tomato puree
• 1 C heavy cream
• 1 tbsp sugar, optional
• Fresh coriander, for garnish
• Cooked rice or roti/naan, for serving

Directions

• In a bowl, mix yogurt, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces, toss to coat, and marinate for at least 1 hour or overnight in the refrigerator.
• Heat butter in a large skillet over medium heat. Add the marinated chicken and cook until browned and almost cooked through. Remove and set aside.
• In the same skillet, sauté onions until soft and golden. Add garlic, ginger, coriander, paprika, and cinnamon. Cook for 1-2 minutes until fragrant.
• Stir in the tomato puree and simmer for 10 minutes.
• Add the heavy cream and sugar (if using), stirring to combine. Return the chicken to the skillet and simmer for 10-15 minutes until the chicken is fully cooked and the sauce thickens.
• Garnish with fresh coriander and serve hot with rice or roti/naan.

Notes

• 12-16-25 3/4 Recipe
• I Added
• Red Bell Pepper Chopped
• Roma Tomato Chopped
• 9-20-25 3/4 Recipe LIVE

Photos