Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken with a pinch of salt, turmeric, and chili powder for about 15 minutes.
- Melt butter in a large skillet over medium heat. Sauté onions until translucent, then add garlic and ginger, cooking for 1 minute. Stir in spices and cook for 30 seconds.
- Add tomato puree, simmer for 10 minutes until thickened. Stir in heavy cream and season with salt.
- Add marinated chicken, cover, and cook for 15-20 minutes until tender and cooked through. Stir occasionally to coat evenly.
- Garnish with fresh cilantro and serve hot with rice, naan, or pita.
Notes
- You can substitute chicken breasts for thighs, but be careful not to dry them out.
- Adjust spice levels according to your preference, especially chili powder for heat.
- Ensure to simmer the sauce to develop rich flavors fully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg