Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into chunks
- 2 tbsp butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- In a large skillet, melt butter over medium heat. Add onions and cook until translucent.
- Add garlic and ginger, sauté for 1 minute.
- Stir in spices: garam masala, turmeric, cumin, paprika, salt, and pepper.
- Add chicken chunks and cook until browned on all sides.
- Pour in tomato sauce and simmer for 15 minutes.
- Stir in heavy cream or coconut milk and cook for another 5 minutes until heated through.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- This dish is versatile; substitute heavy cream with coconut milk for dairy-free options.
- Adjust spice levels to taste.
- Best served with basmati rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg