Ingredients
Scale
- 1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onion and cook until translucent.
- Add garlic and ginger; sauté until fragrant.
- Stir in tomato sauce, garam masala, turmeric, chili powder, salt, and pepper. Simmer for 10 minutes.
- Add chicken pieces to the sauce, cook until no longer pink and sauce thickens.
- Pour in heavy cream, stir well, and cook for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot over rice.
Notes
- You can substitute chicken with shrimp or vegetables for variety.
- Adjust chili powder for spice level.
- For a thicker sauce, simmer longer or add a teaspoon of cornstarch mixed with water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: Thirty grams
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg