Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onions and cook until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add chicken pieces and cook until browned on all sides.
- Stir in crushed tomatoes, garam masala, turmeric, cumin, chili powder, salt, and pepper. Simmer for 15 minutes to let flavors meld.
- Pour in heavy cream, stir well, and cook for another 5 minutes until sauce thickens.
- Garnish with chopped cilantro. Serve hot over cooked rice.
Notes
- Adjust spice levels according to your preference.
- You can substitute chicken with tofu for a vegetarian version.
- For a thicker sauce, simmer longer or add a teaspoon of cornstarch mixed with water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 130 mg