Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup heavy cream or coconut milk
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: red pepper flakes for extra spice
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter, then cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes.
- Mix in smoked paprika, ground cumin, chili powder, salt, and pepper. Toast the spices for a minute. Pour in heavy cream or coconut milk while stirring to create a smooth sauce.
- Return the cooked chicken to the skillet, stir to coat with the sauce. Reduce heat to low and simmer for 10 minutes. Garnish with fresh cilantro before serving.
Notes
- Use fresh garlic and spices for maximum flavor.
- For a thicker sauce, simmer longer or add a teaspoon of cornstarch mixed with water.
- Adjust the spice level by varying chili powder and red pepper flakes.
- Serve with steamed rice, naan, or cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Texan Indian Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg