Ingredients
Scale
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato puree
- 1 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in garlic and ginger, cook for 1 minute until fragrant.
- Add chicken pieces, cook until browned and cooked through, about 5-7 minutes.
- Pour in tomato puree and stir in spices. Simmer for 10 minutes to let flavors meld.
- Add heavy cream and remaining butter, cook for another 5 minutes until sauce is thickened.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Adjust spice levels according to taste.
- For extra richness, add a dollop of yogurt or cream before serving.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg