Ingredients
Scale
- 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 can (400g) crushed tomatoes
- 1/2 cup heavy cream or coconut cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with salt, pepper, and garam masala. Optionally, marinate with yogurt and lemon juice for 15-20 minutes.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute.
- Add marinated chicken to the skillet and cook until golden brown, about 8-10 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining butter, pour in crushed tomatoes, and stir in spices. Simmer for 10 minutes.
- Return the chicken to the sauce, stir in cream, and simmer for 5-7 minutes until the sauce thickens. Season with salt and pepper.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions for up to 3 months; defrost and reheat thoroughly before serving.
- Serve over basmati rice, with naan or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg