Ingredients
Scale
- 2 lbs boneless chicken thighs, cut into chunks
- 3 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat 2 tbsp of butter in a large skillet over medium heat.
- Add chopped onions, garlic, and ginger; cook until fragrant and translucent.
- Stir in spices: garam masala, turmeric, chili powder, salt, and pepper.
- Add chicken chunks; cook until browned and cooked through.
- Pour in crushed tomatoes and simmer for 10 minutes.
- Stir in heavy cream and remaining butter; cook until sauce thickens.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- You can substitute chicken thighs with breasts for a leaner version.
- Adjust spice level to taste by adding more chili powder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 430mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg