Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut cream for dairy-free
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cut the chicken into bite-sized pieces and season with salt, pepper, and half of the paprika. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining butter. Sauté the chopped onion until translucent, about 3-4 minutes. Stir in garlic and ginger, cooking for another minute. Add tomato puree, garam masala, turmeric, chili powder, and remaining paprika. Let simmer for 10 minutes to develop flavors.
- Stir in heavy cream or coconut cream to achieve a creamy texture. Return cooked chicken to the skillet and simmer for an additional 5 minutes. Adjust salt and spices to taste. Garnish with fresh cilantro before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- You can replace chicken with tofu, paneer, or shrimp for variation.
- Serve with steamed basmati rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Contemporary, Dairy-Free Option
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 380 kcal Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg