Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 3 tbsp butter or ghee
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup heavy cream or coconut cream
- 1/2 cup tomato sauce or pureed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Season the chicken with salt, pepper, and paprika. Sear until golden on all sides, then remove and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another minute.
- Stir in garam masala, turmeric, paprika, and cayenne pepper. Cook spices for 1 minute to release their aroma.
- Pour in tomato sauce and simmer for 2-3 minutes. Stir in heavy cream or coconut cream and season with salt and pepper.
- Return chicken to the skillet, coating it with the sauce. Reduce heat to low and simmer for about 10 minutes until cooked through and tender.
- Garnish with chopped cilantro. Serve hot over rice, mashed potatoes, or with your favorite sides.
Notes
- Adjust spice levels by adding more cayenne or paprika to suit your taste.
- For a creamier sauce, add an extra splash of cream during reheating or serving.
- Use chicken thighs for more tenderness and flavor, but chicken breasts work well too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 460 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg