Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 400g canned crushed tomatoes
- 200ml heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with salt, pepper, and optional yogurt or lemon juice. Set aside.
- Heat oil or ghee in a large skillet over medium heat. Sauté onions until translucent, then add garlic and ginger, cooking 1-2 minutes until fragrant.
- Add cumin, garam masala, turmeric, and paprika. Cook for 30 seconds to release spices’ aroma.
- Add crushed tomatoes and simmer for 10 minutes, stirring occasionally until sauce thickens.
- Combine the marinated chicken with the sauce and cook for 8-10 minutes until fully cooked.
- Stir in heavy cream and butter, simmer for another 5 minutes. Adjust salt and pepper.
- Garnish with fresh cilantro and serve hot with rice, naan, or pasta.
Notes
- Use fresh spices for the best flavor.
- Cooking time may vary depending on the size of chicken pieces.
- For a milder version, reduce garam masala or paprika.
- Leftovers can be stored in an airtight container up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Contaning
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg
