Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion (small diced)
- 2 teaspoons ginger (grated)
- 3 garlic cloves (minced)
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 2 pounds chicken breast (cut into ¾-inch chunks)
- 3 ounces tomato paste
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
Instructions
- Heat the butter and olive oil in a large skillet over medium heat.
- Sauté the diced onion for about 3–4 minutes until softened.
- Stir in the grated ginger and minced garlic, cooking for an additional 1–2 minutes.
- Add garam masala and chili powder; toast for 1–2 minutes until fragrant.
- Add the chicken chunks, browning them on all sides for about 5–7 minutes.
- Mix in tomato paste and coconut milk; season with salt and pepper.
- Bring to a simmer and cook for 15–20 minutes until the chicken is cooked through and sauce thickens.
- Adjust seasoning as needed before serving hot over rice or with naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 396
- Sugar: 6g
- Sodium: 572mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 73mg