Ingredients
Scale
- 2 lbs boneless, skinless chicken 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) tomato sauce
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Heat 2 tbsp butter in a large skillet over medium heat. Add chicken pieces and cook until browned; set aside.
- In the same skillet, melt remaining butter. Sauté onions until translucent, then add garlic and ginger; cook for 1 minute.
- Add spices (garam masala, turmeric, chili powder, cumin), cook for 30 seconds to release flavors.
- Pour in tomato sauce, simmer for 10 minutes to thicken.
- Return chicken to the skillet, stir in heavy cream and cook for another 10 minutes until chicken is cooked through and sauce is creamy.
- Season with salt and pepper, garnish with cilantro, and serve hot with rice or naan.
Notes
- Use fresh cilantro for best flavor.
- Adjust chili powder to taste for spiciness.
- Serve with basmati rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg