Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic
- 1-inch piece fresh ginger
- 4 tablespoons unsalted butter
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- Spices: cumin, coriander, garam masala
- Sugar, salt & pepper
- Fresh cilantro for garnish
Instructions
- Cut chicken into bite-sized pieces. Marinate in yogurt mixed with cumin and garam masala for at least 30 minutes.
- In a skillet over medium-high heat, melt butter. Sear marinated chicken until golden brown on all sides.
- Lower heat; sauté minced garlic and grated ginger until fragrant. Add tomato puree, sugar, and spices. Simmer for about 10 minutes.
- Slowly stir in heavy cream for a velvety sauce.
- Return the chicken to the skillet and simmer for an additional 10-15 minutes until cooked through.
- Serve hot with rice or naan, garnished with fresh cilantro.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 495
- Sugar: 6g
- Sodium: 640mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg