Ingredients
Scale
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onion and cook until translucent.
- Add garlic and ginger, sauté for 1 minute.
- Stir in garam masala, paprika, cumin, salt, and pepper. Cook for 30 seconds to release flavors.
- Add chicken pieces and cook until browned on all sides.
- Pour in tomato sauce and simmer for 10 minutes.
- Reduce heat, add heavy cream, and stir to combine. Cook for another 5 minutes until sauce thickens.
- Garnish with fresh cilantro before serving with rice or naan.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Use full-fat cream for the richest sauce.
- Serve with basmati rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg