Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cut into chunks
- 3 tbsp butter
- 1 cup tomato puree
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp garam masala
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat 2 tbsp of butter in a large skillet over medium heat. Add chicken chunks and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining butter, garlic, and ginger. Sauté until fragrant.
- Add tomato puree, garam masala, paprika, turmeric, chili powder, salt, and pepper. Simmer for 10 minutes.
- Stir in heavy cream, simmer another 5 minutes until sauce thickens.
- Return cooked chicken to the skillet, stir well to coat with sauce, cook for 2 additional minutes.
- Garnish with fresh cilantro and serve hot with steamed rice or naan.
Notes
- You can substitute chicken breasts with thighs for juicier results.
- Add a pinch of cayenne for extra spice.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg