Ingredients
Scale
- 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tomato paste
- 1 cup heavy cream or coconut cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by marinating the chicken with a pinch of salt, pepper, and turmeric. Set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and golden. Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add the marinated chicken to the pan. Cook until browned on all sides and cooked through, about 8-10 minutes. Remove the chicken and set aside.
- In the same pan, stir in the tomato paste, garam masala, chili powder, and remaining turmeric. Cook for 2 minutes to develop flavors. Pour in the heavy cream and stir well to create a rich, creamy sauce.
- Return the cooked chicken to the sauce. Mix thoroughly and let it simmer for 5-7 minutes. Season with additional salt and pepper as needed.
Notes
- Adjust the chili powder to your spice preference.
- For a thicker sauce, simmer longer or add a teaspoon of cornstarch dissolved in water.
- Use fresh cilantro generously for enhanced flavor.
- Can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg