Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 tablespoon ginger garlic paste
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by cutting the chicken into uniform, bite-sized pieces. Marinate with a pinch of salt, pepper, and ginger garlic paste if desired, for 10 minutes.
- Mix garam masala, cumin, turmeric, smoked paprika, and chili powder to create the spice blend.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
- Add another tablespoon of butter to the same skillet. Stir in ginger garlic paste and cook for 1 minute. Add tomato puree and spice blend, stirring well. Simmer for 5 minutes.
- Return the cooked chicken to the skillet. Pour in the heavy cream or coconut milk and stir to combine. Simmer for 5 more minutes until heated through and thickened.
Notes
- Adjust spice levels to your heat preference.
- Use fresh cream or coconut milk for richer flavor.
- Sauté spices longer for deeper flavor, but this may extend cooking time.
- Serve immediately for best creaminess and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 360 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg