Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 3 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with salt, pepper, and a pinch of paprika. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Cook the chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same pan, reduce heat to medium, add remaining butter, and sauté chopped onion until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another minute until fragrant.
- Pour in crushed tomatoes, add garam masala, cumin, paprika, turmeric, and salt. Simmer the mixture for 8-10 minutes until the sauce thickens and flavors meld.
- Reduce heat to low, stir in heavy cream or coconut milk, then add cooked chicken back into the pan. Simmer for another 5 minutes to finalize the flavors.
- Garnish with freshly chopped cilantro and serve hot with steamed rice or warm naan for an authentic meal experience.
Notes
- Adjust spice levels according to your taste preferences.
- Use coconut milk for a dairy-free variation.
- For extra richness, add a dollop of yogurt at the end (if not dairy-free).
- Ensure not to overcook the chicken to keep it tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 430 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 110mg