Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut cream for a dairy-free option
- 2 teaspoons ground cumin
- 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
- Season chicken with salt, pepper, and a pinch of turmeric. Melt 1 tablespoon of butter in a large skillet over medium heat. Cook chicken until golden brown and cooked through. Remove and set aside.
- Add remaining butter to the same skillet. Sauté chopped onion until translucent, then stir in minced garlic and grated ginger. Cook for 2 minutes until fragrant.
- Incorporate crushed tomatoes, cumin, garam masala, turmeric, chili powder, salt, and pepper. Simmer for 8-10 minutes until sauce slightly thickens.
- Optional: Blend the sauce briefly with an immersion blender for extra smoothness. Stir in heavy cream, then return cooked chicken to coat with sauce. Simmer for an additional 5 minutes to meld flavors.
Notes
- Using coconut cream makes this dish dairy-free and vegan-friendly.
- For extra richness, feel free to add a splash of cream or butter before serving.
- Leftovers can be stored in an airtight container in the refrigerator 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 1/4 of recipe)
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg