Ingredients
4
4 servings
- •2 lb boneless, skinless chicken breast, cubed
- •salt, to taste
- •pepper, to taste
- •2 teaspoons chili powder, divided
- •½ teaspoon turmeric
- •6 tablespoons unsalted butter, divided
- •1 ½ cups diced yellow onion
- •3 teaspoons garam masala
- •1 teaspoon ground cumin
- •1 teaspoon cayenne pepper
- •1 tablespoon grated ginger
- •3 cloves garlic, minced
- •1 3-inch cinnamon stick
- •14 oz tomato sauce
- •1 cup water
- •1 cup heavy cream
- •cooked rice, for serving
- •chopped fresh cilantro, for garnish
Instructions
- In a large bowl, season the chicken with salt, pepper, 1 teaspoon of chili powder, and the turmeric. Let sit for 15 minutes to marinate.
- Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
- Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt, and pepper. Cook until fragrant.
- Add the tomato sauce and bring to a simmer.
- Add the water and cream and return to a simmer.
- Return the chicken to the pot, cover, and simmer for 10-15 minutes.
- Stir in the remaining 2 tablespoons of butter and season with more salt and pepper to taste.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 799
- Carbohydrate: 15g
- Fat: 52g
- Fiber: 3g
- Protein: 74g
- Sugar: 8g
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