Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into pieces
- 3 tablespoons butter
- 1 cup tomato puree
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder (adjust to taste)
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- In a bowl, marinate chicken with salt, chili powder, half of the garlic and ginger. Let sit for 30 minutes.
- In a large skillet, melt 2 tablespoons of butter. Sauté remaining garlic and ginger until fragrant, then add garam masala, turmeric, cumin, and coriander. Cook 1-2 minutes.
- Add marinated chicken to the skillet, cook until no longer pink, about 5-7 minutes.
- Pour in tomato puree, cook for 10 minutes until it thickens. Add remaining butter, stir until melted.
- Reduce heat, stir in heavy cream, simmer for 5 minutes. Season with salt, garnish with cilantro.
Notes
- Use fresh, high-quality spices for the best flavor.
- Adjust chili powder to suit your spice preference.
- You can substitute chicken thighs for breasts for juicier results.
- For a richer flavor, add a splash of additional cream or butter when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg