Ingredients
Scale
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onion and cook until translucent.
- Add garlic and ginger; sauté for another minute until fragrant.
- Stir in garam masala, cumin, turmeric, and paprika. Cook for 30 seconds to toast the spices.
- Add chicken pieces and cook until browned on all sides.
- Pour in crushed tomatoes and stir well. Simmer for 15 minutes until the chicken is cooked through and the sauce thickens.
- Stir in heavy cream and cook for another 5 minutes. Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot over steamed rice or naan.
Notes
- You can substitute chicken with tofu or vegetables for a vegetarian version.
- Adjust spice levels to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg