Ingredients
Scale
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with salt, pepper, and paprika. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Sauté the chopped onion until translucent, about 3 minutes. Add garlic and ginger, cooking for 30 seconds.
- Add the tomato sauce, garam masala, cumin, and paprika. Simmer for 5 minutes to develop flavors.
- Return the cooked chicken to the skillet. Stir in the heavy cream or coconut milk and cook for another 5 minutes until sauce thickens. Adjust seasoning with salt and pepper.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Using chicken thighs instead of breasts can enhance tenderness and flavor, but may require longer cooking.
- Substitute coconut milk for dairy-free options or Greek yogurt for tangier flavor, adjusting seasonings as needed.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg