Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into chunks
- 2 tbsp butter or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger paste
- 1 cup tomato puree
- 1/2 cup heavy cream or yogurt
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Season the chicken chunks with salt, pepper, and chili powder. In a large pan, heat 1 tbsp of butter or ghee over medium heat. Add the chicken and cook until golden brown, about 7-10 minutes. Remove and set aside.
- In the same pan, add remaining butter or ghee, add chopped onion, and cook until translucent (about 5 minutes). Add minced garlic and ginger, cooking for another minute.
- Stir in cumin, garam masala, turmeric, and chili powder. Cook for 1-2 minutes.
- Pour in tomato puree and simmer for 10 minutes, stirring occasionally.
- Reduce heat to low, stir in heavy cream or yogurt, and mix thoroughly. Return chicken to the pan and coat with sauce. Simmer for an additional 5-7 minutes.
Notes
- This dish is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- To reheat, add a splash of water or cream to restore the sauce’s texture.
- For serving, pair with steamed basmati rice or warm naan. Garnish with cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg