Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into 1″ cubes
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp. freshly minced ginger
  • 1/2 tsp. ground Handi turmeric
  • 2 tsp. Handi ground cumin
  • 2 tsp. Handi paprika
  • 2 tsp. Handi garam masala
  • 1 tsp. cayenne pepper
  • 1 (28-oz.) can crushed tomatoes
  • 1/2 c. plus 2 tbsp. heavy cream
  • Kosher salt
  • Freshly chopped cilantro, for garnish
  • 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.