Ingredients
Scale
- 2 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp paprika
- 3 tbsp butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Marinate chicken with yogurt, garam masala, turmeric, cumin, paprika, salt, and pepper. Let sit for 30 minutes.
- Heat butter in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
- Add marinated chicken to the skillet and cook until browned.
- Pour in tomato sauce, reduce heat, and simmer for 15 minutes.
- Stir in heavy cream and cook for another 5 minutes until creamy and heated through.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can substitute chicken thighs for breasts for more flavor.
- Adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal Kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg