This iconic Indian dish features tender, marinated chicken pieces cooked in a charred tandoor-style preparation, then finished in a velvety, aromatic tomato cream sauce infused with warming spices. The contrast between the smoky, slightly charred chicken and the rich, silky sauce creates an absolutely irresistible combination that will transport your palate straight to India.
⏱️90 min
📊Medium
👥4 servings
🍽️Main
meatspicyfestivefamily
Ingredients
800 gboneless chicken breast
250 mlplain yogurt
30 gginger-garlic paste
2 teaspoonsgaram masala powder
1.5 teaspoonsground cumin
1.5 teaspoonsground coriander
2 teaspoonsred chili powder
1 teaspoonturmeric powder
30 mlfresh lemon juice
2 mediumonions
400 gcrushed tomatoes
200 mlheavy cream
60 mlvegetable oil
4 piecesgarlic cloves
20 gfresh ginger
30 gfresh cilantro
3 teaspoonssalt
0.5 teaspoonblack pepper
Instructions
1PREPARE THE MARINADE: In a large mixing bowl, combine 250ml plain yogurt with 30g ginger-garlic paste, 2 teaspoons garam masala, 1.5 teaspoons ground cumin, 1.5 teaspoons ground coriander, 2 teaspoons red chili powder, 1 teaspoon turmeric powder, 30ml fresh lemon juice, and 1.5 teaspoons salt. Mix these ingredients thoroughly until well combined. This creates the fragrant base that will infuse the chicken with authentic Indian spice flavors.
2MARINATE THE CHICKEN: Cut 800g boneless chicken breast into 2-inch cubes and add them to the prepared marinade. Using your hands or a spoon, ensure each piece is well coated with the yogurt mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though overnight marination (8-12 hours) will yield even more tender and flavorful results. The yogurt acts as a tenderizer while the spices develop deeper flavors.
3PREPARE THE BASE: Heat 60ml vegetable oil in a large heavy-bottomed pan or skillet over medium-high heat until shimmering. Add 2 medium diced onions to the hot oil and cook for 8-10 minutes, stirring frequently, until they turn deep golden brown with slightly caramelized edges. This fond (browned bits) will provide essential depth of flavor. The onions should be completely softened and fragrant, releasing their natural sweetness.
4COOK THE CHICKEN: Remove the marinated chicken from the refrigerator. In a separate pan, heat 2 tablespoons of oil over high heat until very hot and just beginning to smoke. Working in batches to avoid overcrowding, sear the chicken pieces for 3-4 minutes per side until they develop a golden-brown crust and slight char marks. This step is crucial for creating the tandoori-style smoky flavor. Transfer the seared chicken to a plate.
5BUILD THE SAUCE: Add the minced garlic and fresh ginger to the caramelized onions in the pan and cook for 2 minutes until fragrant, stirring constantly. Pour in 400g crushed tomatoes and cook over medium heat for 10-12 minutes, stirring occasionally, until the tomato sauce reduces by about one-third and the raw tomato flavor dissipates. The sauce should darken in color and develop a concentrated tomato flavor. Season with the remaining 1.5 teaspoons salt and 0.5 teaspoon black pepper.
6FINISH THE DISH: Stir 200ml heavy cream into the tomato sauce until fully incorporated and the sauce becomes silky and smooth. Add the seared chicken pieces back into the pan, gently stirring to coat each piece evenly with the sauce. Reduce heat to low and simmer for 5-8 minutes until the chicken is cooked through and the flavors meld together. The sauce should coat the back of a spoon and the chicken should be tender and easily pierced with a fork. Garnish with fresh chopped cilantro and serve immediately with basmati rice or naan bread.