Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 1/2 cup plain yogurt
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Marinate chicken with yogurt, salt, and spices. Set aside for 15 minutes.
- Cook chicken in a skillet until browned, then set aside.
- In the same pan, melt butter and sauté onions, garlic, and ginger until fragrant.
- Add tomato sauce and spices, simmer for 10 minutes.
- Return chicken to the pan, stir in cream, cook until heated through.
- Serve hot over rice or with naan.
Notes
- Feel free to adjust spice levels to your preference.
- You can substitute chicken with tofu for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
