Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce or pureed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: chili powder or cayenne for heat
Instructions
- Start by seasoning your chicken pieces with salt, pepper, and a pinch of paprika. Heat a skillet over medium heat and add 1 tablespoon of butter. Cook the chicken until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the tomato sauce, stirring well. Add garam masala, cumin, paprika, and chili powder if using. Simmer the sauce for 5 minutes to develop flavors.
- Stir in heavy cream and bring to a gentle simmer. Return cooked chicken to the skillet, coating it well. Cook for an additional 5 minutes until heated through and flavorful.
- Garnish with fresh cilantro. Serve hot over steamed rice or with naan bread for a complete, creamy chicken meal.
Notes
- Use boneless thighs instead of breasts for more flavor and juiciness.
- Adjust spice level with more chili powder or cayenne for extra heat.
- Replace heavy cream with coconut milk for a dairy-free variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg