Ingredients
Scale
- 1.5 lbs boneless chicken breasts or thighs, cubed
- 3 tbsp unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, melt 1 tablespoon butter over medium heat. Add chicken cubes and cook until browned. Remove and set aside.
- In the same skillet, melt remaining butter. Add onions, garlic, and ginger; cook until fragrant and translucent.
- Add tomato sauce, garam masala, turmeric, paprika, chili powder, salt, and pepper. Stir well and simmer for 10 minutes.
- Return chicken to the skillet and stir to coat with the sauce. Pour in heavy cream and cook for another 5-7 minutes until sauce thickens.
- Garnish with chopped cilantro and serve hot with rice or naan bread.
Notes
- You can substitute chicken with cauliflower for a vegetarian version.
- Adjust chili to taste for spiciness.
- Use full-fat coconut milk as a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top
- Cuisine: Indian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg