Ingredients
Scale
- 500g boneless chicken thighs
- 200g plain yogurt
- 2 tablespoons tikka masala paste
- 1 large onion, finely chopped
- 400g canned tomatoes
- 200ml coconut milk
- Fresh coriander leaves for garnish
- Salt and pepper to taste
Instructions
- Marinate the chicken by mixing yogurt and tikka masala paste in a bowl. Add chicken pieces and let them marinate for at least one hour, preferably overnight.
- In a large pan, heat oil over medium heat. Sauté chopped onions until golden brown.
- Add marinated chicken to the pan and cook until browned on all sides.
- Stir in canned tomatoes and coconut milk, bringing the mixture to a simmer. Cook for about 20 minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg