Ingredients
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by seasoning the chicken with a pinch of salt and pepper. Optionally, marinate in yogurt with spices for extra tenderness.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add chopped onion and sauté until translucent. Stir in garlic and ginger, cooking until fragrant. Add cumin, coriander, garam masala, smoked paprika, and turmeric; cook for 1 minute.
- Add chicken pieces to the skillet, stirring to coat with spices. Cook until browned about 5-7 minutes.
- Pour in tomato puree and simmer for 10 minutes until the sauce thickens. Stir in heavy cream or coconut milk, cook for another 5 minutes. Season with salt and pepper.
- Remove from heat, garnish with fresh cilantro, and serve hot over rice or naan bread.
Notes
- You can marinate the chicken in yogurt and spices for extra tenderness.
- Adjust spice levels to suit your heat preference by adding cayenne pepper.
- Use heavy cream or coconut milk depending on dietary preference.
- Best served fresh but can be stored in an airtight container for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Indian
- Diet: Dairy-Free (if using coconut milk)
Nutrition
- Serving Size: 1 plate (~350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg