Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt (adjust as needed)
- 1/4 teaspoon black pepper
- 1 cup heavy cream or coconut milk for a dairy-free alternative
- 1/2 cup tomato sauce or crushed tomatoes
- Fresh cilantro for garnish
- Optional: red chili flakes for added heat
Instructions
- Season chicken pieces with salt, pepper, and garam masala. In a large skillet, melt 1 tablespoon of butter over medium heat, cook chicken until golden and cooked through (about 5-7 minutes). Remove and set aside.
- In the same skillet, add remaining butter, sauté chopped onion until translucent (about 3 minutes). Add garlic and cook for 1 minute until fragrant.
- Add cumin, smoked paprika, garam masala, and red chili flakes if using. Toast spices for 30 seconds. Pour in tomato sauce and simmer for 2-3 minutes.
- Reduce heat to low, stir in heavy cream or coconut milk, simmer gently for 5 minutes until slightly thickened.
- Return cooked chicken to skillet, coat with sauce, and simmer for another 5 minutes. Garnish with cilantro before serving.
Notes
- Use chicken thighs for extra tenderness or breasts for a leaner option.
- Adjust spice levels to your taste preference.
- For a thicker sauce, simmer longer or add a teaspoon of cornstarch slurry.
- Adding smoked paprika enhances a smoky flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Texan / American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg