Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- 4 tablespoons butter
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons garam masala
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate cubed chicken with salt, pepper, minced garlic, grated ginger, and yogurt for at least 30 minutes.
- In a large skillet over medium heat, melt butter and sauté chopped onions until golden brown.
- Stir in cumin and coriander; toast for 30 seconds until fragrant.
- Add canned tomato puree and garam masala; simmer for 10-15 minutes until slightly thickened.
- Lower the heat and mix in heavy cream until combined.
- Add marinated chicken and cook for about 15-20 minutes until tender and fully cooked. Serve warm over basmati rice or alongside naan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg