Recipes

INGREDIENTS

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion, diced
• 1 teaspoon fresh ginger, finely minced or grated (or use paste)
• 2-3 cloves garlic, finely minced or crushed
• 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
• 4 tablespoons tomato paste, or 8 oz can of tomato sauce
• 1 tablespoon garam masala
• 1 teaspoon chili powder, or paprika, adjust to taste
• 1 teaspoon Fenugreek, I use powder, but seeds or mustard seeds can be used too, optional*
• 1 teaspoon cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream, sub for half & half or yogurt for low fat
• Hot cooked rice and naan for serving

INSTRUCTIONS

• Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
  
  
• Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
  
  
• Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.