Ingredients
1 ½ lbs boneless, skinless chicken breast or thighs (halal-certified), cut into cubes
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger paste
1 ½ cups tomato puree (or canned crushed tomatoes)
1 cup heavy cream (or coconut cream for dairy-free)
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
½ tsp chili powder (optional for heat)
1 tsp salt (adjust to taste)
Fresh cilantro, chopped (for garnish)
Instructions
In a skillet, heat butter and olive oil. Add onions and sauté until golden.
Stir in garlic and ginger paste, cooking until fragrant.
Add tomato puree, cumin, coriander, paprika, turmeric, garam masala, chili powder, and salt. Simmer for 10 minutes.
Stir in cream and mix until sauce is smooth and creamy.
Add chicken cubes and cook on medium heat until fully cooked and tender (about 15 minutes).
Garnish with fresh cilantro.
Serve hot with basmati rice or naan.
Notes
Cut chicken into even cubes for consistent cooking. Use coconut cream for a dairy-free variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg