Ingredients
Scale
- 1 lb chicken breasts or thighs, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (optional)
- 1 cup coconut milk or heavy cream
- 1/2 cup tomato puree
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onions and sauté until translucent.
- Stir in garlic and ginger, cook for 1 minute.
- Add ground spices: coriander, cumin, turmeric, garam masala, and chili powder. Cook for 30 seconds until fragrant.
- Add chicken pieces and cook until browned on all sides.
- Pour in tomato puree and coconut milk; stir well to combine.
- Reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked through and sauce thickens.
- Season with salt to taste. Garnish with fresh cilantro.
Notes
- You can substitute chicken with lamb or vegetables for variation.
- Serve hot with basmati rice or naan bread.
- Adjust spice levels to taste for milder or hotter versions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg