Ingredients
Scale
- 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 cup tomato sauce or pureed tomatoes
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder (optional for heat)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onions and sauté until translucent.
- Stir in garlic and ginger, cook for 1 minute until fragrant.
- Add spices: garam masala, cumin, paprika, chili powder, and salt. Cook for 30 seconds to toast the spices.
- Pour in tomato sauce, stirring well. Simmer for 10 minutes to deepen flavors.
- Add chicken pieces to the sauce, cook until browned and cooked through, about 8-10 minutes.
- Reduce heat to low, stir in butter and heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken.
- Garnish with fresh cilantro before serving. Serve hot over rice or with naan bread.
Notes
- Adjust spice levels according to your preference.
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For a vegetarian version, replace chicken with cauliflower or paneer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg