Ingredients
Scale
- 500g boneless chicken thighs or breasts, cut into pieces
- 3 tablespoons butter
- 1 cup tomato puree
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Marinate the chicken: Combine chicken pieces with 1 tablespoon yogurt (optional), a pinch of salt, and half of the spices. Let sit for at least 30 minutes.
- Sauté aromatics: Heat 2 tablespoons butter in a skillet over medium heat. Add minced garlic and grated ginger; cook until fragrant. Add garam masala, turmeric, cumin, chili powder, and salt; cook for 1 minute.
- Cook the chicken: Add marinated chicken to skillet. Cook for 5-7 minutes until browned and nearly cooked through, stirring occasionally.
- Add tomato puree and simmer: Pour in tomato puree and cook for 10 minutes. Stir in cream and cook for another 5 minutes until sauce thickens.
- Finish with butter and garnish: Add a pat of butter, garnish with fresh coriander leaves, and serve hot with rice or naan.
Notes
- You can substitute coconut cream for heavy cream for a dairy-free version.
- Next-level flavor can be achieved by marinating the chicken longer or overnight.
- Serve with basmati rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 125 mg