Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into cubes
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 tbsp garam masala
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Heat butter in a large skillet over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Stir in garam masala, paprika, cumin, salt, and pepper; cook for 1 minute.
- Add chicken pieces; cook until browned and cooked through.
- Pour in tomato sauce; simmer for 10 minutes.
- Stir in heavy cream; cook for another 5 minutes until sauce is thickened.
- Garnish with fresh cilantro and serve hot over cooked rice.
Notes
- Adjust spice levels to taste by adding more or less paprika or garam masala.
- For a healthier version, use chicken breast and light coconut milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 390 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg