Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) tomato sauce or pureed tomatoes
- 1 cup heavy cream or coconut milk
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by seasoning the chicken pieces with a pinch of salt, pepper, and half of the garam masala. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle remaining spices over the aromatics. Stir well to coat. Pour in the tomato sauce and simmer for 10 minutes to meld flavors.
- Lower heat and stir in heavy cream or coconut milk. Return cooked chicken to the skillet and simmer gently for 5-7 minutes until sauce thickens. Adjust seasoning as needed.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped green chilies.
- Use coconut cream and plant-based butter for a vegan/dairy-free option.
- Reheat in stovetop or microwave, adding a splash of cream or water to maintain creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 530mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg