This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that’s just as good as the version you’ll get at restaurants — only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.
Cook Time
25 minutes
Total Time
50 minutes
Yield
4 servings
Ingredients
2 lb boneless, skinless chicken breast (910 g), cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion (225 g), diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce (395 g)
1 cup water (240 mL)
1 cup heavy cream (240 mL)
rice, for serving
fresh cilantro, chopped for garnish
Nutrition Info
Calories 799
Fat 52g
Carbs 15g
Fiber 3g
Sugar 8g
Protein 74g
How to Make It
1. Step
In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
2. Step
Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
3. Step
Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
4. Step
Add the tomato sauce and bring to a simmer.
5. Step
Add the water and cream and return to a simmer.
6. Step
Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
7. Step
Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
8. Step
Serve the chicken over rice and garnish with cilantro.