Ingredients
Scale
- 1 lb boneless chicken breasts or 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) tomato sauce
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat.
- Sauté onion, garlic, and ginger until fragrant and translucent.
- Add chicken pieces, season with salt and pepper, and cook until browned.
- Stir in tomato sauce, garam masala, cumin, and chili powder. Simmer for 10 minutes.
- Pour in heavy cream, stir well, and cook for an additional 5 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot over steamed rice.
Notes
- Adjust spice levels by increasing or reducing chili powder.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Best served with basmati rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg