Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon ground coriander
  • 1 teaspoon ground garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 to 2 teaspoons ground cayenne pepper* (see notes)
  • 1/4 teaspoon ground cinnamon
  • 1 large white onion (diced)
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 15 ounces tomato sauce
  • 2 large chicken breasts
  • 1 tablespoon vegetable oil
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Combine all spices together in a small bowl. 
  • Add the diced onion and butter to a large pot over medium heat and cook until onions are translucent, stirring frequently for about 5 minutes. 
  • Add garlic and saute for about 2 to 3 minutes, stirring frequently so as not to burn. If more butter is needed, feel free to add a little. 
  • Add in half of the spice mixture and stir to combine. 
  • Add tomato sauce and heavy cream and the remaining spices and stir to combine.
  • Continue to cook over medium-low heat until sauce thickens, stirring frequently. The cook time can vary depending on the type of pan and stove you're cooking on, but generally between 10 and 15 minutes.
  • While the sauce is cooking, slice chicken breasts into two filets each, creating four equally sized pieces, season the chicken with salt and pepper.
  • Add vegetable oil to a large pan and cook the chicken breasts over medium heat until golden brown on both sides and the internal temperature reaches 165 degrees F. 
  • Chop the chicken into chunks and add it to the sauce, let lightly simmer for a couple of minutes. 
  • Serve over basmati rice with naan bread.