Ingredients
Scale
- 1 lb (450g) boneless chicken thighs or breasts, cut into chunks
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Cooked basmati rice for serving
Instructions
- Heat butter in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 3 minutes.
- Stir in garlic and ginger, cooking for another minute.
- Add chicken chunks and cook until browned, about 5-7 minutes.
- Pour in tomato sauce, stir in spices, and simmer for 10 minutes.
- Reduce heat and stir in heavy cream; cook until heated through.
- Serve hot over cooked basmati rice, garnished with fresh cilantro if desired.
Notes
- Adjust spice levels according to your preference.
- For a creamier sauce, add an extra splash of heavy cream.
- You can substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 125mg