Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato sauce or pureed tomatoes
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by gathering all your ingredients and chopping the chicken into bite-sized pieces. Prepare your spices and keep everything within reach.
- In a large skillet or wok, melt 1 tablespoon of butter over medium heat. Add the chicken chunks and cook until golden brown, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the remaining butter and sauté the chopped onion until translucent. Add garlic and ginger, cooking until fragrant, about 1 minute.
- Stir in the spices—garam masala, paprika, cumin, turmeric—and cook for another 30 seconds.
- Add the tomato sauce, stirring well, and let it simmer for 10 minutes. Return the cooked chicken to the pan, add heavy cream, and stir until the sauce turns rich and creamy. Cook for an additional 5 minutes.
- Season with salt and pepper, garnish with fresh cilantro, and serve hot over steamed rice or naan bread.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- You can substitute coconut cream to make this dish dairy-free.
- Adjust spice levels according to your taste preference.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg