Ingredients:

1. 1 tbsp. extra-virgin olive oil
2. 1 lb. boneless skinless chicken breasts, cut into 1″ cubes
3. 1 onion, chopped
4. 5 cloves garlic, minced
5. 1 tbsp. freshly minced ginger
6. 1/2 tsp. ground Handi turmeric
7. 2 tsp. Handi ground cumin
8. 2 tsp. Handi paprika
9. 2 tsp. Handi garam masala
10. 1 tsp. cayenne pepper
11. 1 (28-oz.) can crushed tomatoes
12. 1/2 c. plus 2 tbsp. heavy cream
13. Kosher salt
14. Freshly chopped cilantro, for garnish
15. Rice or naan, for serving

Method:

Step 1

In a large skillet over medium heat, heat oil. Add chicken and cook, flipping once, until golden and no longer pink, 8 minutes per side. Transfer to a plate.

Step 2

Add onion to skillet and cook until soft, about 5 minutes. Add garlic, ginger, and spices and cook until fragrant, 1 minute. Add tomatoes and simmer until thickened, about 15 minutes.

Step 3

Add heavy cream and chicken and simmer until warmed through, 5 minutes more. Season with salt.

Step 4

Garnish with cilantro and serve alongside rice or naan, if using.