Ingredients
500g boneless chicken breasts or thighs, cut into bite-sized pieces2 tablespoons butter1 onion, finely chopped3 cloves garlic, minced1 tablespoon ginger, grated1 can (400ml) tomato puree1/2 cup heavy cream or coconut milk2 teaspoons garam masala1 teaspoon turmeric1 teaspoon ground cumin1 teaspoon chili powderSalt and pepper to tasteFresh cilantro for garnish
Instructions
Start by marinating the chicken with a pinch of salt, pepper, and garam masala. Set aside for 10 minutes.In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, stir in the garlic and ginger, cooking for another minute until fragrant.Add the seasoned chicken to the pan and cook until browned on all sides, about 7-8 minutes. Remove from pan and set aside.Pour the tomato puree into the same skillet. Season with garam masala, turmeric, cumin, chili powder, and salt. Simmer for 10 minutes to develop flavors.Return the chicken to the sauce. Stir in the heavy cream or coconut milk and simmer for 5-7 minutes until the sauce thickens and flavors meld.Garnish with chopped fresh cilantro and serve hot over steamed rice or naan bread.
Notes
Adjust the chili powder to control spiciness.For a dairy-free version, substitute heavy cream with coconut milk.Use chicken thighs instead of breasts for extra juiciness and flavor.This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg