Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 cup heavy cream or coconut cream for a dairy-free option
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili powder (adjust for heat preference)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by marinating the chicken pieces with a pinch of salt, pepper, and a teaspoon of turmeric. Set aside while you prepare the sauce.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onions and cook until translucent. Then, stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the marinated chicken to the skillet and cook until browned on all sides.
- Pour in the tomato puree and sprinkle the garam masala, cumin, chili powder, and remaining turmeric. Stir well and let simmer for about 10 minutes to meld the flavors.
- Lower the heat and stir in the heavy cream and remaining butter. Cook for another 5 minutes until the sauce is rich and creamy.
- Garnish with fresh cilantro and serve hot over basmati rice or naan bread.
Notes
- For extra flavor, marinate the chicken in yogurt along with spices for 30 minutes prior to cooking.
- You can substitute coconut milk for dairy cream for a dairy-free version.
- Adjust spice levels by increasing or decreasing chili powder according to taste.
- Use fresh cilantro for authentic garnish and flavor enhancement.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg