Ingredients
Scale
- 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 can (400g) crushed tomatoes
- 200ml heavy cream (or coconut cream for a dairy-free version)
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the chicken with salt, pepper, and cumin.
- Heat oil in a large skillet over medium heat; cook the chicken until golden brown, about 6-8 minutes. Remove and set aside.
- In the same skillet, add butter and sauté onion until translucent, about 4-5 minutes. Add garlic and ginger, cooking for another minute.
- Add crushed tomatoes, garam masala, turmeric, chili powder, and cumin; let simmer for 8-10 minutes.
- Reduce heat to low, stir in cream, and return chicken to skillet. Simmer for an additional 5 minutes.
Notes
- Use boneless chicken for quicker cooking and tenderness.
- Adjust spices for desired heat levels.
- Simmer longer for a thicker sauce.
- Fresh cilantro enhances freshness—don’t skip it!
- 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: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg