Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- 2 tsp Garam Masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season chicken pieces with salt, pepper, and a teaspoon of garam masala. Melt 1 tablespoon of butter in a large skillet over medium-high heat, then cook the chicken until golden and cooked through. Remove and set aside.
- Add remaining butter to the same pan. Sauté chopped onion until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another minute until fragrant.
- Add crushed tomatoes, stirring well. Mix in cumin, paprika, turmeric, and additional garam masala if desired. Let simmer for 10 minutes to develop flavor.
- Reduce heat to low. Stir in heavy cream or coconut milk. Return cooked chicken to the pan and simmer for 5 minutes until flavors meld. Adjust salt and pepper as needed.
- Garnish with chopped cilantro. Serve hot over steamed rice or naan bread for a complete meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Use boneless, skinless chicken thighs for extra juiciness or breasts for a leaner option.
- This dish can be prepared ahead and stored in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding a splash of water or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1⅓ cups)
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg