Ingredients
- Chicken thighs, boneless and skinless, cut into 1-inch pieces – 1.5 lbs
- Plain yogurt – 1 cup
- Ginger-garlic paste – 2 tablespoons
- Garam masala – 2 teaspoons
- Lemon juice – 1 tablespoon
- Butter – 4 tablespoons
- Tomato paste – 6 oz can
- Heavy cream – 1 cup
Instructions
- Step 1: In a bowl, combine chicken, yogurt, ginger-garlic paste, garam masala, and lemon juice. Marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Step 2: Melt butter in a large skillet or pot over medium heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes.
- Step 3: Stir in the tomato paste and cook for 2 minutes, stirring constantly.
- Step 4: Reduce heat to low and stir in the heavy cream. Simmer for 5-10 minutes, or until the sauce has thickened slightly.
- Step 5: Season with salt to taste. Serve hot with rice or naan bread.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Gently reheat over low heat on the stovetop, adding a splash of water or broth if the sauce becomes too thick.
- Serve with a sprinkle of fresh cilantro and a side of fluffy basmati rice to soak up all that delicious sauce.
- For an extra layer of flavor, try browning the chicken in batches to avoid overcrowding the pan and ensure a good sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American