Ingredients
Scale
- 500 grams boneless chicken breasts or thighs, cut into chunks
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, pureed
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with a pinch of salt, turmeric, and chili powder. Set aside for 20-30 minutes.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and cook till translucent. Add garlic and ginger sautéing for 1 minute until fragrant.
- Add garam masala, cumin, turmeric, and chili powder to the aromatics. Stir well, then pour in the pureed tomatoes and cook for 8-10 minutes until the oil begins to separate from the gravy.
- Add the marinated chicken to the gravy. Cover and simmer on low heat for 15-20 minutes until the chicken is tender and cooked through.
- Stir in the remaining tablespoon of butter and pour in the heavy cream. Cook for 5 more minutes until the sauce is rich and creamy. Season with salt to taste.
Notes
- Use boneless chicken for quicker cooking and maximum tenderness.
- Adjust spice levels to your preference, adding more chili for heat or less for mild flavor.
- Cook the tomato gravy until oil separates for enhanced flavor.
- Finish with fresh cream and butter for authentic richness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg