Ingredients
- 1 pound boneless, skinless chicken thighs (or breasts)
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup canned pureed tomatoes
- 1 cup heavy cream (or coconut milk)
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: Start by cutting the chicken into bite-sized pieces and marinating it with salt and a pinch of garam masala for at least 15 minutes.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking until fragrant.
- Add Chicken: Toss in the marinated chicken pieces and cook until golden on the outside, about 7-10 minutes.
- Create the Sauce: Stir in the pureed tomatoes, heavy cream, and remaining spices. Reduce heat to low, cover and let simmer for about 15 minutes.
- Final Touches: Taste and adjust seasoning if necessary. If the sauce is too thick, add a splash of water. Serve hot, garnished with fresh cilantro.
- Pair It Up: Serve with fluffy basmati rice or naan to soak up the sauce.
Notes
For best flavor, use fresh spices and avoid rushing the cooking process. Consider a squeeze of lemon or honey for richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
- Diet: Non-Vegetarian