Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala (optional)
- 1 cup heavy cream or coconut milk for dairy-free option
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the chicken pieces dry and season with salt, pepper, and paprika. Heat a tablespoon of oil or butter in a large skillet over medium heat. Cook the chicken until golden and cooked through, then set aside.
- Add chopped onion to the same skillet and sauté until translucent, about 3-4 minutes. Stir in garlic and ginger; cook for another minute.
- Add cumin, paprika, turmeric, and garam masala; cook for 1 minute. Stir in tomato paste and cook for 2 minutes.
- Reduce heat and slowly pour in heavy cream or coconut milk. Simmer until the sauce thickens slightly, then season with salt and pepper.
- Return cooked chicken to the skillet, stir to coat with sauce, and simmer for 5 more minutes. Garnish with cilantro and serve hot.
Notes
- Use fresh ingredients for enhanced flavor.
- Adjust spice levels to your preference, adding cayenne for extra heat.
- Allow the sauce to simmer gently to develop deeper flavors.
- Serve immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Indian-inspired, American
- Diet: Dairy-Free, Gluten-Free (if using gluten-free ingredients)
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg