Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup heavy cream or coconut milk for a dairy-free version
- 1/2 cup tomato sauce or pureed tomatoes
- 3 tablespoons butter
- 2 teaspoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cut the chicken into bite-sized pieces. Season with salt, pepper, and a pinch of paprika. In a large skillet over medium-high heat, melt 1 tablespoon of butter and cook the chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add the tomato sauce, spices (cumin, turmeric, paprika, garam masala), and stir well. Let it simmer for 5 minutes.
- Return the cooked chicken to the skillet. Pour in the heavy cream or coconut milk, stirring constantly. Simmer for an additional 5-8 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
- Garnish with fresh cilantro leaves. Serve over steamed rice, warm naan, or your favorite grain for a complete and delicious meal.
Notes
- Use boneless, skinless chicken for tender, quick-cooking results.
- Adjust the spice level by adding more or less garam masala and chili powder.
- For a richer flavor, simmer the sauce a bit longer or add a tablespoon of cream at the end.
- Want to make it dairy-free? Substitute the cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg