Ingredients
Scale
- 1 lb (450 g) chicken breasts or thighs, diced
- 2 tbsp butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 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.
- Sauté onions until translucent, then add garlic and ginger; cook until fragrant.
- Add diced chicken and cook until browned and cooked through.
- Stir in tomato sauce, spices, salt, and pepper; simmer for 10 minutes.
- Reduce heat and stir in heavy cream; cook for another 5 minutes until sauce is thickened.
- Garnish with cilantro and serve hot with rice or naan.
Notes
- You can substitute coconut milk for heavy cream for a dairy-free version.
- Add a pinch of red chili powder for extra spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg