Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onion and cook until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add spices and stir well, cook for 2 minutes.
- Stir in tomato sauce and simmer for 10 minutes.
- Add chicken pieces and cook until they are cooked through, about 8 minutes.
- Pour in heavy cream, stir to combine, and simmer for 5 minutes.
- Garnish with cilantro and serve hot over rice.
Notes
- Adjust spice levels to taste.
- Use full-fat heavy cream for creamier sauce.
- Best served immediately, but leftovers can be refrigerated for 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg