Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter (divided)
  • 2 pounds (900 grams) chicken breast (skinless, boneless, diced into bite-size pieces)
  • 5 cloves garlic (about 5 teaspoons, minced)
  • 2 inch (5 cm) fresh ginger (grated)
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • ½ teaspoon chili powder (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 17 ounces (500 grams) tomato sauce (or passata)
  • ½ cup (125 ml) heavy whipping cream
  • 2 tablespoons fresh parsley, mint, or cilantro (for garnish)
  • Prepared rice
  • Naan bread

Instruction

  • In a frying pan, heat vegetable oil and melt 1 tablespoon of butter. Brown the diced chicken breast until golden. Move the chicken to one side, and melt the rest of the butter.
  • Add the garlic and ginger, and cook until fragrant (about 1 minute). Add all of the spices, and the salt, stir and cook for a minute then add the passata.
  • Give everything a mix, cover with a lid and simmer on medium heat for 5-10 minutes for the chicken to cook and the flavors to settle.
  • Carefully open the lid, and stir in the cream, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley, mint, or cilantro.