Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (400g) crushed tomatoes
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by seasoning the chicken pieces with salt, pepper, and a pinch of chili powder. In a large skillet, heat 1 tablespoon of butter over medium heat. Cook the chicken until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt the remaining butter. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger, cook for another minute.
- Pour in crushed tomatoes and stir. Add garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper. Simmer on low for 10-15 minutes until the sauce thickens.
- Return the chicken to the skillet and stir to coat with the sauce. Pour in heavy cream, stir gently, and cook for 5 more minutes until heated through and creamy.
- Garnish with fresh cilantro. Serve hot over steamed basmati rice or naan bread for a complete meal.
Notes
- Adjust spice levels by varying chili powder quantity.
- For dairy-free options, replace heavy cream with coconut milk or plant-based cream.
- Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Flexible (dairy or dairy-free options available)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg