Ingredients

• Boneless chicken thighs - 500g
• Yogurt - 1 cup
• Lemon juice - 2 tablespoons
• Ginger-garlic paste - 2 tablespoons
• Garam masala - 1 tablespoon
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Turmeric powder - ½ teaspoon
• Red chili powder - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Butter - 2 tablespoons
• Onion, chopped - 1 large
• Tomato puree - 1 cup
• Heavy cream - ½ cup
• Fresh cilantro, chopped - for garnish

Instructions

1. 1.

   In a bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, red chili powder, and salt.

2. 2.

   Add the chicken pieces to the marinade, ensuring they are well coated. Marinate for at least 30 minutes or overnight in the refrigerator.

3. 3.

   Heat oil in a large pan over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove from pan and set aside.

4. 4.

   In the same pan, add butter and melt it. Add chopped onions and sauté until golden brown.

5. 5.

   Stir in the tomato puree and cook for 5-7 minutes, until the oil starts to separate from the sauce.

6. 6.

   Return the chicken to the pan and mix well. Reduce the heat to low and simmer for 10-15 minutes, ensuring the chicken is cooked through.

7. 7.

   Stir in the heavy cream and cook for an additional 5 minutes until the sauce is creamy and heated through.

8. 8.

   Garnish with fresh cilantro and serve hot with rice or naan.

Nutritional Facts