Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil (divided)
  • 4 tablespoons butter (divided)
  • 1 onion (diced)
  • 3 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 1 6 ounce can tomato paste
  • 1 cup tomato sauce
  • 1 bay leaf
  • 2 cups heavy cream
  • 1 pound boneless chicken thighs (cut into 1 inch pieces)
  • Kosher salt and freshly ground black pepper
  • ½ cup frozen peas (defrosted)
  • ½ lime
  • Cilantro leaves (for garnish)

Instruction

  • In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil over medium-high heat, add 1 tablespoon butter. Add onion and cook for 4-5 minutes or until translucent.
  • Add garam masala, ground ginger and chili powder and cook for 2 minutes, stirring often.
  • Stir in tomato paste, tomato sauce and bay leaf and cook for 2 minutes.
  • Add cream, bring to a boil, reduce to simmer and cook for 5 minutes.
  • Meanwhile, season chicken with kosher salt and pepper. Add remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes or until chicken is lightly browned on all sides.
  • Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through.
  • Add peas and remaining butter to sauce and cook until peas are warmed through and butter is melted. Garnish with lime and cilantro leaves and serve with basmati rice.