Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp butter or ghee
- 1 cup heavy cream
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder (adjust to spice preference)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Start by marinating the chicken with a pinch of salt, garam masala, and lemon juice if desired. Let sit for 30 minutes for added flavor.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and grated ginger, sauté until fragrant. Stir in the spices: garam masala, turmeric, cumin, paprika, and chili powder. Cook for about 1 minute.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes, ensuring even coating with spices.
- Pour in the tomato sauce or crushed tomatoes. Simmer for 10 minutes, stirring occasionally. Then, stir in the heavy cream and cook for another 5 minutes until the sauce is rich and creamy. Adjust salt to taste.
- Garnish with fresh cilantro and serve hot. Optionally, add a dollop of yogurt or a squeeze of lime for extra flavor.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or dairy-free cream alternative.
- Using chicken thighs results in more juiciness and flavor compared to breasts.
- For spicier heat, increase chili powder or add chopped fresh chili peppers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 135 mg