Ingredients
Equipment
Method
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and stir to cook until they are done, which usually takes about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside.2 Tablespoons oil, 1.5-2 pounds chicken breasts
- In the same skillet, melt the butter. Add the finely diced onion, minced garlic, and grated ginger. Cook these together until the onions become translucent, roughly 3 to 5 minutes.6 Tablespoon butter, 1 small onion, 2 Tablespoons garlic, 2 Tablespoons fresh ginger
- Add the garam masala, turmeric, smoked paprika, chili powder, and salt to the skillet. Mix well and cook for about one minute to allow the spices to bloom and the flavors to meld together.1 Tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon salt
- Pour in the undrained diced tomatoes, tomato paste, and chicken broth. Return the cooked chicken to the skillet. Bring the mixture to a boil, then lower the heat and simmer uncovered for 10 to 15 minutes, or until the sauce has thickened to your liking.1.5-2 pounds chicken breasts, 15 ounce can diced tomatoes, 6 ounce tomato paste, 1 cup chicken broth
- Remove the skillet from the heat and stir in the heavy cream and chopped cilantro. Stir until everything is well combined and the sauce is a beautiful, consistent orange-pink color.1 cup heavy cream, 1/4 cup cilantro
Notes
Serve this dish warm over basmati rice with a side of garlic naan for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
