Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into chunks
- 3 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp garam masala
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat 2 tbsp butter in a large skillet over medium heat. Add the chicken chunks and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining butter. Sauté onions until translucent, then add garlic and ginger; cook for 1 minute.
- Add tomato sauce, spices, salt, and pepper. Simmer for 10 minutes.
- Return cooked chicken to the skillet, stir to coat with sauce, then pour in heavy cream. Simmer for another 5 minutes until heated through.
- Garnish with fresh cilantro before serving with rice or naan.
Notes
- You can substitute coconut milk for heavy cream for a dairy-free version.
- Add a pinch of chili powder for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg