Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes or tomato puree
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- Cooked rice or naan bread, for serving
Instructions
- Start by seasoning the chicken pieces with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the diced tomatoes, garam masala, turmeric, paprika, and cumin. Cook for 5 minutes to allow flavors to meld and sauce to thicken slightly.
- Lower the heat and stir in the heavy cream or coconut cream. Return the chicken to the skillet, coating it with the sauce. Simmer for 5 more minutes to let flavors blend and chicken absorb the sauce.
Notes
- Use fresh spices for a more authentic flavor.
- Adjust spice levels according to your heat preference.
- For a creamier texture, simmer the sauce gently and uncovered.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Based
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 115mg