Ingredients
Scale
- 1 lb chicken breast or thighs, cubed
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Heat butter in a large pan over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in spices: garam masala, turmeric, paprika, salt, and pepper.
- Add the chicken cubes and cook until browned on all sides.
- Pour in tomato sauce and simmer for 15 minutes.
- Stir in heavy cream and cook for an additional 5 minutes until sauce thickens.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- You can substitute chicken with tofu or vegetables for a vegetarian version.
- Adjust spice levels according to your preference.
- Best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg