Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 cup tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- 2 teaspoons garam masala or curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: red chili flakes for added heat
Instructions
- Cut the chicken into evenly sized pieces and season with salt, pepper, and paprika.
- Heat olive oil or butter in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in tomato sauce and stir. Add garam masala, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
- Return the chicken to the skillet, coat with sauce. Add heavy cream or coconut milk, stirring until the sauce is creamy and heated through, about 5 minutes.
- Garnish with fresh cilantro and serve hot over rice or naan bread.
Notes
- You can substitute chicken breasts for thighs, but be careful not to overcook.
- Add red chili flakes to increase spice level if desired.
- For dairy-free, use coconut milk instead of heavy cream.
- Adjust seasonings according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy-free optional
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg