Ingredients
Scale
- 1 lb boneless chicken thighs, cut into chunks
- 2 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices: garam masala, turmeric, paprika, salt, and pepper.
- Add chicken pieces and cook until browned on all sides.
- Pour in tomato sauce and simmer for 15 minutes, allowing flavors to meld.
- Stir in heavy cream and cook for another 5 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can substitute chicken thighs with breasts for a leaner option.
- Adjust spice levels to taste for a milder or spicier dish.
- Use full-fat cream for a richer sauce or coconut milk for dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, Simmer
- Cuisine: Indian-inspired
- Diet: Dairy, Soy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg