Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 3 tbsp butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cut the chicken into bite-sized pieces and season with salt, pepper, and a pinch of turmeric. Optional: marinate with yogurt and spices for tenderness.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining 2 tablespoons of butter. Sauté onions until translucent, about 5 minutes. Add garlic and ginger; cook for 1 minute.
- Add spices: garam masala, cumin, paprika, turmeric; cook for 1-2 minutes.
- Stir in tomato puree; simmer for 10 minutes until slightly thickened.
- Return chicken to skillet, stirring to coat with sauce. Add heavy cream or coconut milk and cook for 5-7 minutes until heated through and creamy.
- Adjust seasoning, garnish with cilantro, and serve.
Notes
- To add extra tenderness, marinate chicken in yogurt and spices for 30 minutes before cooking.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Serve with basmati rice or naan bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg