Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons butter or ghee
- 1 cup heavy cream
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 400g canned crushed tomatoes
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Sauté the chopped onions in 2 tablespoons of butter until translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in spices: garam masala, turmeric, ground coriander, chili powder, and cumin powder. Cook for a minute to toast the spices. Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.
- Add marinated chicken pieces to the skillet. Cook on medium-high heat until chicken is cooked through and browned, about 8-10 minutes.
- Reduce heat to low. Stir in heavy cream and remaining tablespoon of butter. Simmer for 5 minutes until creamy and well coated. Season with salt to taste.
Notes
- Marinate chicken with salt, turmeric, and lemon juice for at least 30 minutes for enhanced flavor and tenderness.
- Use full-fat heavy cream for a richer sauce. Adjust spice levels according to preference.
- Can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg