Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 3 tbsp butter
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season chicken with salt, pepper, and turmeric. Heat oil or ghee in a skillet over medium heat and cook chicken until golden brown. Remove and set aside.
- In the same skillet, sauté chopped onion until translucent. Add garlic and ginger, cook for another minute until fragrant.
- Add crushed tomatoes, garam masala, cumin, turmeric, and paprika. Simmer for 10 minutes to meld flavors and thicken.
- Return cooked chicken to the skillet. Pour in heavy cream and add butter, stirring until combined. Simmer for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot over steamed basmati rice or with naan bread.
Notes
- For dairy-free options, substitute coconut milk and vegan butter alternatives.
- Use cooked leftover chicken to reduce cooking time—just add at the end to heat through.
- Add a splash of water or cream during reheating to keep the sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 130mg