Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut cream
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by seasoning the chicken pieces with salt, pepper, and a pinch of cumin. Set aside.
- In a large skillet, melt the butter over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and ginger, cooking for another minute.
- Add crushed tomatoes, garam masala, cumin, smoked paprika, and turmeric. Simmer for 10 minutes until the sauce thickens slightly.
- Incorporate the chicken into the sauce. Cover and cook on low to medium heat until cooked through, about 15 minutes.
- Stir in heavy cream or coconut cream, simmer for 5 minutes until the sauce becomes rich and creamy. Adjust salt and pepper to taste.
Notes
- For extra flavor, garnish with chopped fresh cilantro before serving.
- Use chicken thighs for juicier, more flavorful results, adjusting cooking time as needed.
- Make it dairy-free by replacing heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg