Ingredients
Scale
- 1 lb boneless chicken thighs
- 3 tbsp butter
- 2 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 1 cup canned tomato puree
- 1 cup heavy cream (or coconut milk for a vegan option)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- 1. Preheat a large skillet over medium heat and melt the butter.
- 2. Season the chicken thighs with salt and pepper, then sear them in the skillet until golden brown (about 5-7 minutes per side). Remove from pan and set aside.
- 3. In the same skillet, sauté minced garlic and ginger until fragrant (about 30 seconds).
- 4. Add tomato puree, cumin, coriander, and garam masala; stir to combine.
- 5. Slowly whisk in heavy cream and bring to a gentle simmer for about 10 minutes.
- 6. Return the seared chicken to the sauce along with lemon juice; simmer for an additional 5 minutes.
- 7. Serve hot over fluffy rice or warm naan.
Notes
- For added depth of flavor, marinate the chicken in yogurt and spices for at least an hour before cooking.
- To make it vegetarian, substitute chicken with paneer or chickpeas.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg