Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup heavy cream or coconut milk for a dairy-free version
- 1/2 cup tomato sauce or crushed tomatoes
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by cutting the chicken into bite-sized pieces. Season with salt, pepper, and a touch of cumin for added flavor. Marinate briefly if desired.
- Heat the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking until fragrant.
- Add the smoked paprika, cumin, coriander, turmeric, and chili powder, stirring well to coat the aromatics with spices.
- Add the seasoned chicken pieces to the skillet. Cook until golden brown on all sides, about 5-7 minutes, ensuring they are cooked through.
- Pour in the tomato sauce and stir to combine. Reduce heat to low and add the heavy cream or coconut milk. Simmer for about 5 minutes until sauce thickens and develops a rich flavor.
- Sprinkle fresh cilantro over the dish before serving. Serve with rice, noodles, or steamed vegetables for a satisfying meal.
Notes
- Use high-quality spices to enhance authentic flavor.
- Adjust chili powder to control spiciness.
- For a richer taste, marinate chicken briefly before cooking.
- Garnish with extra cilantro or lemon for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International, Indian-inspired
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg