Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika (for color)
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with a pinch of salt, pepper, and half of the spices. In a large skillet, melt 1 tablespoon of butter over medium heat and cook the chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, add the remaining butter. Sauté the chopped onion until translucent. Add garlic, ginger, and the remaining spices. Cook until fragrant, about 1 minute. Pour in the tomato sauce and simmer for 5 minutes.
- Return the cooked chicken to the skillet. Stir in heavy cream or coconut milk to create a rich, velvety sauce. Simmer for another 5 minutes to meld flavors. Adjust seasoning with salt and pepper.
- Sprinkle freshly chopped cilantro on top. Serve hot over steamed rice or naan bread.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Boneless, skinless chicken thighs tend to be juicier, but breasts work just as well.
- Ensure not to overcook the chicken to keep it tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 380 kcal Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg