Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 1 can (14 oz) diced tomatoes
- 1/2 cup heavy cream or coconut cream for dairy-free option
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with a pinch of salt, pepper, and half of the garam masala. Set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the seasoned chicken to the skillet, cooking until browned on all sides, approximately 5-7 minutes. Chicken should be cooked through and tender.
- Sprinkle the remaining garam masala, cumin, smoked paprika, and chili powder (if using). Stir well to coat the chicken and aromatics. Pour in the diced tomatoes and simmer for 5 minutes to meld flavors.
- Reduce heat and stir in the heavy cream or coconut cream, creating a rich, creamy sauce. Simmer for an additional 3-5 minutes until heated through. Adjust salt and pepper as needed. Garnish with fresh cilantro.
Notes
- Use high-quality spices for the most flavorful dish.
- Adjust the amount of cream to reach your preferred richness.
- Garnish generously with cilantro for added freshness and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy-Free optional
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg