Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in cumin, coriander, paprika, turmeric, and chili powder. Cook for 30 seconds to toast the spices.
- Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Pour in crushed tomatoes and stir well. Reduce heat to low and simmer for 10 minutes.
- Stir in the heavy cream or coconut milk, remaining butter, salt, and pepper. Cook for another 5 minutes until heated through and creamy.
- Garnish with chopped fresh cilantro before serving. Serve hot with rice or naan.
Notes
- You can substitute cream with coconut milk for a dairy-free version.
- Adjust chili powder for preferred spice level.
- Use skinless chicken thighs for more juiciness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg