Ingredients
Scale
- 1 lb boneless chicken thighs or breasts, cubed
- 3 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat 2 tbsp of butter in a large skillet over medium heat. Add chicken and cook until browned. Remove and set aside.
- In the same skillet, add remaining butter, chopped onion, garlic, and ginger. Sauté until fragrant and translucent.
- Add tomato sauce, garam masala, turmeric, cumin, paprika, salt, and pepper. Cook for 10 minutes, stirring occasionally.
- Reduce heat to low, add the cooked chicken back into the skillet. Stir in heavy cream and simmer for another 10 minutes until sauce thickens.
- Garnish with fresh cilantro and serve over steamed rice or naan.
Notes
- Use boneless chicken thighs for juicier, more flavorful results.
- Adjust spice levels to taste by varying the garam masala and paprika.
- For a richer flavor, add a dollop of butter or cream before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg