Ingredients

2 large boneless, skinless chicken breasts

1 cup Greek yogurt

1 tablespoon lemon juice

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

1 teaspoon salt

1 tablespoon oil

2 tablespoons butter or ghee

1 large onion, finely chopped

2 cloves garlic, minced

1-inch ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

½ teaspoon turmeric

½ teaspoon smoked paprika

1 teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste

1 can (14 oz) crushed tomatoes

1 cup heavy cream or coconut milk

1 teaspoon sugar (optional)

Salt and pepper to taste

¼ cup chopped cilantro (for garnish)

1 tablespoon lemon juice (for finishing)

Instructions

Step 1: Marinate the chicken by mixing Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, and salt. Add the chicken breasts and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

Step 2: Heat oil and butter or ghee in a skillet over medium heat. Sauté the finely chopped onion until golden brown. Add minced garlic and grated ginger, cooking briefly until aromatic.

Step 3: Stir in the remaining ground cumin, ground coriander, garam masala, turmeric, smoked paprika, and chili powder. Cook the spices until fragrant, then mix in the tomato paste and crushed tomatoes, combining well.

Step 4: Add the marinated chicken pieces into the sauce, stirring to coat. Pour in the heavy cream or coconut milk and mix gently.

Step 5: Reduce the heat to low and simmer the curry for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 6: Finish by stirring in lemon juice. Garnish with chopped cilantro and serve hot with basmati rice or naan bread.

Tips & Variations

For a dairy-free version, substitute heavy cream with full-fat coconut milk.

Adjust chili powder to your preferred spice level for a milder or hotter dish.

Marinating the chicken overnight enhances flavor and tenderness.

Use fresh ginger and garlic paste for the best aroma and taste.

Serve with naan or steamed rice to soak up the rich sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and can add extra juiciness and flavor to the dish. Adjust cooking time slightly to ensure they are fully cooked.