This iconic Indian curry features succulent chunks of marinated chicken in a velvety tomato-based cream sauce infused with aromatic spices. The smoky char from the tandoor-style cooking combined with the rich, silky sauce creates an irresistibly comforting dish that's restaurant-quality yet achievable at home.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
meatspicyfamilyfestive
Ingredients
800 gboneless chicken breasts
150 mlplain yogurt
2 tablespoonsginger-garlic paste
1 teaspoonground cumin
1 teaspoonground coriander
2 teaspoonspaprika
1.5 teaspoonsgaram masala
1 teaspoonchili powder
3 tablespoonslemon juice
400 gcanned crushed tomatoes
200 mlheavy cream
2 mediumonions
5 clovesgarlic cloves
3 tablespoonsvegetable oil
1 teaspoonsalt
30 gfresh cilantro
Instructions
1PREPARE THE MARINADE: In a bowl, combine 150ml yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon cumin, 1 teaspoon coriander, 2 teaspoons paprika, 1 teaspoon chili powder, 3 tablespoons lemon juice, and salt to taste. Mix thoroughly until well combined. Cut the 800g chicken breasts into 5cm cubes and add to the marinade, stirring well to coat each piece. Cover and refrigerate for at least 30 minutes, or preferably 2 hours, allowing the spices to penetrate the chicken deeply and tenderize the meat.
2COOK THE CHICKEN: Heat 2 tablespoons oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Working in batches to avoid overcrowding, place the marinated chicken pieces on the hot surface and cook for 3-4 minutes on each side until they develop a golden-brown crust and char marks form. The chicken should be seared but not cooked through. Transfer the cooked chicken to a plate and set aside. This step creates a flavorful caramelization that adds depth to the final dish.
3BUILD THE SAUCE BASE: In the same pan, add the remaining 1 tablespoon oil and reduce heat to medium. Dice the 2 onions finely and add them to the pan, stirring occasionally for 8-10 minutes until they become translucent and golden brown, releasing their natural sweetness. Add 5 minced garlic cloves and stir constantly for 1-2 minutes until fragrant. The onion-garlic base should be soft, aromatic, and slightly caramelized—this foundation flavor carries the entire dish.
4ADD THE SPICES: Sprinkle the remaining 1.5 teaspoons garam masala over the onion mixture and stir vigorously for 30 seconds to toast the spices and release their essential oils, which creates a more complex, authentic flavor. Add the 400g canned crushed tomatoes along with their juice, stirring well to combine. Simmer this tomato-spice mixture for 8-10 minutes, stirring occasionally, until it reduces slightly and the raw tomato taste mellows into a rich, concentrated sauce base.
5FINISH THE CURRY: Pour the 200ml heavy cream into the sauce and stir smoothly to create an even, luxurious texture. Return the seared chicken pieces to the pan, nestling them into the sauce. Reduce heat to low and simmer gently for 12-15 minutes, stirring occasionally, until the chicken is completely cooked through (internal temperature should reach 75°C/165°F) and the sauce has thickened slightly and become silky and creamy. The chicken should be tender enough to cut with a fork, and the flavors should meld beautifully into a harmonious curry.
6SEASON AND SERVE: Taste the curry and adjust seasoning with additional salt, chili powder, or garam masala as desired to match your spice preference. Stir in fresh cilantro just before serving for brightness and aromatic freshness. Serve hot over steamed basmati rice or with warm naan bread, allowing the creamy sauce to coat each bite. Garnish with additional cilantro and a dollop of yogurt if desired for a professional restaurant presentation.