Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 tablespoon olive oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut cream
- 3 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cilantro, chopped (for garnish)
Instructions
- Start by seasoning your chicken chunks with a pinch of salt and pepper. Heat a tablespoon of olive oil or ghee in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown on all sides. Remove and set aside.
- In the same skillet, sauté chopped onions until translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Pour in crushed tomatoes and stir in the spices: garam masala, cumin, turmeric, chili powder, and a pinch of salt. Simmer for about 10 minutes until the sauce thickens.
- Return the chicken to the skillet and stir in butter and heavy cream. Simmer for an additional 10 minutes until the chicken is cooked through and sauce is rich and creamy.
- Adjust seasonings as needed. Garnish with chopped cilantro and serve hot with rice or naan bread.
Notes
- For dairy-free, substitute heavy cream with coconut cream.
- You can use chicken thighs for more flavor and tenderness.
- Adjust spice levels by varying chili powder according to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg