Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp tomato paste (or 1 cup crushed tomatoes)
- 3/4 cup heavy cream or coconut cream
- 1 1/2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp chili powder (optional)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1 tsp lemon juice or 1/2 tsp sugar for balance
Instructions
- In a large skillet, melt butter over medium heat. Sauté onions until soft and golden.
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in tomato paste (or crushed tomatoes) and cook for 2–3 minutes to deepen flavor.
- Add garam masala, cumin, coriander, paprika, turmeric, and chili powder (if using). Stir and toast for 1–2 minutes.
- Add chicken pieces and stir to coat with the spice mixture.
- Pour in cream and mix well. Simmer for 15–20 minutes until chicken is cooked through and sauce is thickened.
- Adjust seasoning with salt, lemon juice, or sugar as desired.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Use chicken thighs for juicier meat.
- Swap cream for coconut milk for a dairy-free version.
- Stir in yogurt or add spinach or peas for variation.
- Can be made ahead and refrigerated or frozen.
- Pairs well with basmati rice or naan bread.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg