Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut cream
- 3 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cut the chicken into bite-sized pieces. Season with salt and pepper. Set aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent. Stir in garlic and ginger, cooking for another minute.
- Add garam masala, cumin, turmeric, and paprika. Stir to coat, then pour in crushed tomatoes. Simmer for 10 minutes to develop flavor.
- Push sauce to one side of skillet and add chicken. Cook until browned and cooked through, about 8-10 minutes. Mix with sauce.
- Stir in heavy cream or coconut cream and remaining butter. Simmer for 5 minutes until sauce is creamy. Adjust salt and pepper as needed.
- Garnish with cilantro and serve hot over rice or naan.
Notes
- For extra flavor, marinate chicken with spices before cooking.
- Use coconut cream for a dairy-free version.
- Cook chicken thighs for more juiciness and flavor.
- Serve with basmati rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal Kcal
- Sugar: 8g
- Sodium: 730mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg