Ingredients
- Boneless skinless chicken thighs
- Plain yogurt
- Garlic and ginger paste
- Tandoori spice mix
- Canned diced tomatoes
- Coconut cream or heavy cream
- Fresh cilantro (for garnish)
Instructions
- Marinate the chicken in a mixture of yogurt, garlic and ginger paste, tandoori spice mix, salt, and lemon juice for at least one hour.
- Preheat the oven to broil. Arrange the marinated chicken on a baking sheet and broil for 10-12 minutes until fully cooked.
- In a large pan over medium heat, sauté diced onions until golden brown; add garlic-ginger paste and canned tomatoes, simmering for five minutes.
- Stir in coconut cream or heavy cream, reduce heat, and let it simmer for another five minutes.
- Cut the cooked chicken into bite-sized pieces; add it to the sauce and stir well to combine.
- Serve over basmati rice or with naan bread, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg