Ingredients
Scale
- 1 lb boneless chicken thighs or breasts, 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) tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut milk
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken with salt, pepper, and 1 tsp garam masala; refrigerate for at least 30 minutes.
- In a large skillet, melt 1 tbsp butter over medium heat. Cook marinated chicken until golden brown and cooked through, about 8-10 minutes. Set aside.
- In the same pan, add remaining butter and sauté onions until translucent. Add garlic and ginger, cooking for 1 minute.
- Stir in tomato sauce, garam masala, cumin, turmeric, paprika, salt, and pepper. Simmer for 10-15 minutes until thickened.
- Return cooked chicken to the sauce, then add heavy cream or coconut milk. Simmer for an additional 5 minutes until heated through.
Notes
- For a richer flavor, marinate the chicken longer or overnight in the refrigerator.
- Adjust spice levels according to your taste preferences.
- Can be made dairy-free by substituting coconut milk for heavy cream.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Free (if using coconut milk)
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg