Ingredients
Scale
For the Chicken Marinade:
- 1.5 pounds (approximately 680 grams) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
For the Masala Sauce:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1–2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1 can (14 ounces or approximately 400 grams) tomato puree or crushed tomatoes
- 1 cup heavy cream or coconut cream
- 1/2 cup fresh cilantro, chopped (for garnish)
- Salt, to taste
Optional Ingredients:
- 1 teaspoon dried fenugreek leaves (Kasuri methi) for added flavor
- 1/2 teaspoon smoked paprika for a smoky aroma
Instructions
Marinating the Chicken:
- In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, paprika, ground turmeric, and salt. Mix until well blended.
- Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
Cooking the Chicken:
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken pieces on the rack, allowing excess marinade to drip off.
- Bake the chicken in the preheated oven for 15-20 minutes, or until cooked through and slightly charred around the edges. Alternatively, you can grill the chicken over medium heat for a smoky flavor. Once done, set the chicken aside.
Preparing the Masala Sauce:
- In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for an additional 2 minutes until fragrant.
- Add the ground cumin, ground coriander, garam masala, ground turmeric, paprika, and chili powder (if using). Stir continuously for 1-2 minutes to toast the spices, releasing their aromas.
- Pour in the tomato puree or crushed tomatoes. Mix well, scraping any browned bits from the bottom of the pan. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and the oil begins to separate.
Combining and Serving:
- Add the cooked chicken pieces to the simmering sauce. Stir to ensure the chicken is well-coated. Let it simmer for another 10 minutes, allowing the flavors to meld.
- Gradually stir in the heavy cream or coconut cream, adjusting the consistency to your preference. If using dried fenugreek leaves, crush them between your palms and add to the sauce. Simmer for an additional 5 minutes. Season with salt to taste.
- Garnish with chopped fresh cilantro. Serve hot over steamed basmati rice or with warm naan bread.