Ingredients
Scale
- 2 lbs (900g) boneless chicken thighs, cut into chunks
- 2 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce or pureed tomatoes
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onions and sauté until translucent.
- Stir in garlic and ginger; cook for 1 minute.
- Add spices: garam masala, paprika, turmeric, cumin, salt, and pepper. Cook for another minute to release aromas.
- Pour in tomato sauce; simmer for 10 minutes to develop flavor.
- Add chicken chunks to the sauce, cook until no longer pink, about 10-12 minutes.
- Stir in heavy cream and cook for another 5 minutes until sauce is thickened and creamy.
- Garnish with chopped cilantro and serve hot with rice or naan bread.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust spice levels according to your heat preference.
- For a richer flavor, simmer the sauce longer before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing, simmering
- Cuisine: Indian-inspired
- Diet: Nut-free
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg