Ingredients
Scale
- 1 lb boneless chicken breasts, cubed
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- In a large skillet, melt butter over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant and translucent.
- Stir in spices and cook for 1 minute.
- Add chicken cubes and cook until browned.
- Pour in tomato sauce, reduce heat, and simmer for 10 minutes.
- Stir in heavy cream and cook for an additional 5 minutes.
- Garnish with cilantro and serve hot with naan or rice.
Notes
- Feel free to adjust spices for heat level.
- Use full-fat cream for a richer taste.
- Best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg