By emensah m
Heat 2 tbsp of olive oil in a large pan over medium-high heat. Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.
Add the diced chicken breasts to the pan. Season with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown.
Add the Indian spice mix to the chicken and stir well to coat. Cook for another 2 minutes to allow the spices to release their flavor.
Lower the heat to medium and add the diced tomatoes to the pan. Cook for an additional 2 minutes.
Stir in the butter until melted. Add the heavy cream and sugar, stirring continuously. Let the mixture simmer for 10-15 minutes until the sauce thickens and the chicken is cooked through.
Taste and adjust seasoning with salt and pepper as needed. Serve hot with rice or naan.
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This Dinner Indian Chicken Main Course recipe is ready in 40 minutes and features chicken breasts, diced, heavy cream, butter and other delicious ingredients. Contains 450 calories total.
Heat 2 tbsp of olive oil in a large pan over medium-high heat. Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.
Add the diced chicken breasts to the pan. Season with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown.
Add the Indian spice mix to the chicken and stir well to coat. Cook for another 2 minutes to allow the spices to release their flavor.
Lower the heat to medium and add the diced tomatoes to the pan. Cook for an additional 2 minutes.
Stir in the butter until melted. Add the heavy cream and sugar, stirring continuously. Let the mixture simmer for 10-15 minutes until the sauce thickens and the chicken is cooked through.
Taste and adjust seasoning with salt and pepper as needed. Serve hot with rice or naan.
Calories per Serving: 450
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