Ingredients
Scale
- 1 lb (450g) boneless chicken breasts, cut into bite-sized pieces
- 2 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onion and cook until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices: garam masala, paprika, cumin, chili powder, salt, and pepper.
- Add chicken pieces and cook until browned on all sides.
- Pour in crushed tomatoes; simmer for 10 minutes to allow flavors to meld.
- Stir in heavy cream and cook for an additional 5 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Adjust spice levels according to your heat preference.
- Use full-fat cream for a richer sauce.
- Leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Comfort
Nutrition
- Serving Size: 1 plate (around 1 cup)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg