Ingredients
Scale
- 1 pound boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices: garam masala, cumin, paprika, turmeric, salt, and pepper.
- Add chicken pieces and cook until browned on all sides, about 5 minutes.
- Pour crushed tomatoes into the skillet, bring to a simmer.
- Reduce heat and stir in heavy cream, cooking for another 5 minutes until the sauce thickens.
- Garnish with fresh cilantro and serve hot over steamed rice or naan.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Cook the chicken until fully cooked for best results.
- Adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg