Ingredients
Scale
- 500 g (1 lb) chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons ghee or butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 large tomatoes, pureed
- 200 ml (¾ cup) heavy cream or coconut cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Start by marinating your chicken with salt, pepper, and optional lemon juice for about 30 minutes to enhance flavor and tenderness.
- In a large skillet or wok, melt ghee or butter over medium heat. Add chopped onions and cook until translucent.
- Stir in minced garlic and grated ginger, cooking for about a minute.
- Add spices: garam masala, turmeric, cumin, and chili powder. Cook for 1-2 minutes until fragrant.
- Pour in pureed tomatoes and cook for 8-10 minutes until the mixture thickens.
- Stir in heavy cream or coconut cream, mixing well to create a smooth sauce. Season with salt to taste.
- Add marinated chicken pieces and simmer over low heat for 15-20 minutes until cooked and tender, coating the chicken evenly with the sauce.
- Garnish with fresh cilantro leaves and serve hot with rice or naan.
Notes
- Use high-quality fresh spices for best flavor.
- Marinate chicken beforehand for better tenderness.
- Adjust spice levels by increasing chili powder or adding fresh chilies.
- For extra richness, add a tablespoon of butter before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian Option: substitute chicken with cauliflower or paneer
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 110 mg