Ingredients
Scale
- 1 lb chicken thighs, diced
- 3 tbsp butter (or ghee)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk
- 2 tsp garam masala
- 1 tsp chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the Butter: In a large pan, heat the butter over medium heat. Once melted, add the chopped onions and cook until they turn soft and translucent.
- Aromatic Infusion: Stir in the minced garlic and grated ginger. Cook for approximately one minute, allowing their aromas to infuse the butter.
- Brown the Chicken: Add the diced chicken thighs to the pan. Brown the chicken on all sides, ensuring an even cook.
- Build the Base: Pour in the crushed tomatoes and coconut milk. Add the garam masala, chili powder, and salt. Mix the ingredients well, creating a rich and spicy base.
- Simmer to Perfection: Allow the mixture to simmer for about 20 minutes, or until the chicken is thoroughly cooked. This will enable the flavors to meld beautifully.
- Garnish and Serve: Once cooked, garnish the dish with fresh cilantro. Serve hot with rice or naan for a complete meal.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g