Marinate the chicken: In a bowl, combine cubed chicken with yogurt, ginger-garlic paste, lemon juice, turmeric, chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Prepare the sauce: In a large pan or pot, heat oil over medium heat. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
Add spices: Stir in tomato paste, diced tomatoes, garam masala, cumin powder, coriander powder, and chili powder. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Cook the chicken: Grill, bake, or pan-fry the marinated chicken until cooked through and slightly charred. Alternatively, you can add the marinated chicken directly to the sauce and simmer until cooked through.
Combine chicken and sauce: Add the cooked chicken to the sauce and stir to coat evenly. Simmer for 5-10 minutes, allowing the flavors to meld together.
Add cream and garnish: Stir in heavy cream or coconut milk for a richer flavor. Garnish with fresh cilantro leaves.
Serve: Serve hot with basmati rice or naan bread. Enjoy!
A great recipe! Simple to follow, and the end result was fantastic. The sauce was rich and the chicken was tender. Highly recommended.
Excellent recipe! I loved how easy it was to make. The basmati rice was the perfect accompaniment. Great for a weeknight meal.
The flavor was good, but it took a bit longer to cook than I expected. The chicken wasn't quite as tender as I'd hoped.
This recipe is pure perfection. The chicken was so tender and the sauce was rich and flavorful. Definitely making this again!
Terrible. The sauce was bland and the chicken was rubbery. I wouldn't recommend this recipe.
