Ingredients
Scale
- 500g (1 lb) boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 can (400g) crushed tomatoes
- 1/2 cup heavy cream or coconut cream
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent. Stir in garlic and ginger, cooking for another minute until fragrant.
- Cook the Chicken: Add the chicken pieces to the skillet. Cook until browned on all sides, about 5-7 minutes. Optional: cook chicken in an air fryer for smoky flavor before adding to sauce.
- Add Tomatoes & Spices: Stir in crushed tomatoes and spices: garam masala, cumin, paprika, chili powder, salt, and pepper. Simmer for 10 minutes for flavors to meld and sauce to thicken.
- Finish with Cream & Serve: Reduce heat, stir in heavy cream or coconut cream. Simmer for 5 more minutes. Garnish with cilantro and serve hot with rice or naan bread.
Notes
- Use fresh spices for best flavor.
- For a thicker sauce, simmer longer or add butter at the end.
- Reduce chili powder and cayenne for milder flavor.
- This dish stores well—refrigerate up to 3 days or freeze in portions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy Option: Use coconut cream for dairy-free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg