Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 ounces) tomato puree
- 1 cup heavy cream
- 2 tablespoons fresh cilantro, chopped
Feel free to substitute heavy cream with coconut milk for a dairy-free option, or add a pinch of cayenne for extra heat if your family enjoys a little kick!
Instructions
- Season the chicken pieces with salt and pepper.
- In a large skillet over medium heat, add vegetable oil and brown the chicken pieces until golden, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the butter to the same skillet. Once melted, sauté the onion until translucent, approximately 4-5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Mix in the garam masala, cumin, and paprika, allowing the spices to bloom for about 30 seconds.
- Pour in the tomato puree, stirring to combine. Let the mixture simmer for 5 minutes to thicken slightly.
- Reduce the heat to low and stir in the cream, ensuring the sauce is smooth and creamy.
- Return the chicken to the skillet, stirring to coat with the sauce. Simmer for another 10 minutes, or until the chicken is cooked through.
- Garnish with fresh cilantro just before serving.
Remember, cooking is an art, not a science. Feel free to adjust the spices to suit your family’s preferences. My youngest loves it mild, while my husband enjoys the heat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International