Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: red chili flakes for extra heat
Instructions
- Season the chicken pieces with salt, pepper, and a touch of cumin. Set aside.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining 2 tablespoons of butter. Sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes.
- Add tomato paste, smoked paprika, and cumin to the skillet, stirring well. Pour in the heavy cream and stir until the sauce is rich and creamy. Season with additional salt and pepper as needed.
- Return the cooked chicken to the skillet, stirring to coat in the sauce. Let simmer for 5-10 minutes until the chicken is cooked through and flavors meld.
- Garnish with chopped cilantro and red chili flakes if desired. Serve hot with rice or naan for a complete meal.
Notes
- You can substitute coconut milk for heavy cream for a dairy-free version.
- Use chicken thighs for juicier, more flavorful results; chicken breasts work well too.
- Add vegetables like spinach or bell peppers during simmer for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Indian-inspired
- Diet: Nut-Free, Vegetarian options available (with substitutions)
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 130 mg