- 1 to 2 tablespoons olive oil
- 500 g boneless, skinless chicken breasts cut into bite-size pieces
- 1 medium onion, diced
- 4 to 5 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon cayenne pepper, more or less to taste
- 1/2 teaspoon ground turmeric
- 1 (800 g) can crushed tomatoes
- 120 ml heavy cream
- Handful of freshly chopped cilantro, for garnish
Cook the chicken—Heat 1 tablespoon oil in a Dutch oven or casserole pan over medium heat. When oil is shimmering, add chicken and cook for about 4 minutes. Flip chicken and continue cooking until chicken is cooked through, another 4 minutes or so. Transfer to a bowl and set aside.
Sauté the onions—Add another splash of oil to skillet, if needed, and sauté onions until softened, about 5 minutes. Stir in garlic, ginger, and spices and cook until your kitchen smells incredible, about 1 minute.
Make the sauce—Add tomatoes and simmer, stirring occasionally, until sauce thickens, about 15 to 20 minutes.
Finish and serve—Stir in heavy cream, add chicken, and continue simmering until chicken is warm, about 5 minutes. Taste sauce and add additional salt, if needed. Garnish with cilantro and serve with steamed rice, warm naan, or both.
Lighten Up! Looking to cut calories? Substitute 1/2 cup of reduced-fat plain yogurt or sour cream in place of heavy cream.