Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- Season the chicken pieces with salt, pepper, and a pinch of paprika. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Add the remaining 2 tablespoons of butter to the same skillet. Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and grated ginger, cooking for another minute. Stir in garam masala, cumin, paprika, and turmeric, allowing their aroma to develop.
- Pour in crushed tomatoes, stirring well. Let the mixture simmer for 10 minutes to deepen the flavors.
- Return the cooked chicken to the skillet. Pour in heavy cream or coconut cream, stirring to combine into a smooth, velvety sauce. Simmer for 5 minutes until flavors meld together. Garnish with chopped cilantro before serving.
Notes
- You can substitute chicken breasts for thighs, but ensure they are not overcooked to stay juicy.
- For dairy-free options, use coconut milk or coconut cream instead of heavy cream.
- This recipe can be prepared in advance; reheat gently to preserve texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Options for Dairy-Free, High-Protein
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg