𝓒𝓻𝓮𝓪𝓶𝔂 𝓑𝓾𝓽𝓽𝓮𝓻 𝓒𝓱𝓲𝓬𝓴𝓮𝓷


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.

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