Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 cup heavy cream or coconut milk for a dairy-free option
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 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 chili powder; optional marinate in yogurt and spices for 30 minutes for extra flavor.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add chopped onion and cook until translucent. Stir in garlic and ginger, cooking for 1 minute.
- Add the seasoned chicken to the skillet; cook until browned on all sides, about 8-10 minutes.
- Stir in tomato puree, garam masala, cumin, turmeric, and chili powder. Simmer for 10-15 minutes until the sauce thickens and flavors meld.
- Reduce heat to low, stir in heavy cream or coconut milk, then add remaining butter. Cook for 5 more minutes, stirring occasionally.
Notes
- For a richer flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.
- You can substitute coconut milk for heavy cream for a dairy-free version.
- Garnish with chopped cilantro and a squeeze of lemon for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy-Free optional
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg