Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into chunks
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can (400g) crushed tomatoes or tomato puree
- 200ml heavy cream or coconut milk
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
- Optional: lemon juice for added zest
Instructions
- Marinate chicken with salt, chili powder, and lemon juice if desired; let it rest for 15-20 minutes (optional).
- Heat 1 tablespoon of butter in a large skillet over medium heat, cook the chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add remaining butter to the same pan, sauté onions until translucent, then add garlic and ginger, cooking for 1 minute.
- Stir in crushed tomatoes and cook for 5 minutes until slightly thickened. Add spices and salt, cook for 1 minute more.
- Return chicken to the pan, stirring to coat with sauce. Pour in heavy cream or coconut milk, stirring well.
- Simmer for 5 minutes to meld flavors and thicken the sauce. Garnish with cilantro and lemon juice if desired.
- Serve hot with rice, naan, or preferred side dish.
Notes
- Adjust spice levels according to taste, especially chili powder for heat.
- For a creamier texture, add extra heavy cream or coconut milk.
- If using frozen chicken, ensure it is fully thawed before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Balanced
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg