Ingredients
1 lb boneless chicken, cut into bite-sized pieces
2 tablespoons unsalted butter
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground garam masala
1 teaspoon chili powder
1 cup tomato puree
1/2 cup heavy cream
Salt and pepper to taste
Instructions
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Heat the butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until softened.
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Stir in the turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1 minute to toast the spices and release their aroma.
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Add the chicken pieces to the skillet and cook for 5-6 minutes, browning the chicken on all sides.
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Pour in the tomato puree and simmer for 10 minutes, allowing the sauce to thicken.
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Stir in the heavy cream and cook for another 5 minutes until the sauce is creamy and rich.
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Season with salt and pepper to taste and serve with rice or naan.
Notes
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Add Vegetables: Add bell peppers, spinach, or peas for extra flavor and color.
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Make it Spicy: Increase the chili powder or add fresh chilies to make it hotter.
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Substitute Protein: This recipe works well with lamb, shrimp, or tofu for a vegetarian version.
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Coconut Milk: Replace the heavy cream with coconut milk for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Indian Cuisine
- Method: Stovetop
- Cuisine: Indian
