Ingredients
Scale
- 500g chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 cup tomato sauce or pureed tomatoes
- 1/2 cup heavy cream or coconut milk for dairy-free option
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: chili flakes for heat
Instructions
- Season chicken pieces with salt, pepper, and half of the garam masala. Cook in a large skillet with 1 tablespoon butter until golden and cooked through, about 8-10 minutes. Set aside.
- In the same skillet, add remaining butter. Sauté garlic and ginger until fragrant, about 1 minute. Add tomato sauce, remaining spices, and chili flakes if using. Cook for 5 minutes to develop flavors.
- Return the cooked chicken to the skillet, coat with the sauce. Pour in heavy cream or coconut milk, simmer on low heat for 5 minutes, stirring occasionally. Adjust seasoning as needed.
- Garnish with chopped cilantro and serve hot with rice, naan, or bread for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet or microwave, adding a splash of water or extra cream if needed to maintain creaminess.
- You can customize the spice level by adding more chili flakes or keeping it mild.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Free option available
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg