Ingredients:

  • 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 3 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (15 oz) tomato sauce or crushed tomatoes
  • 1 tbsp sugar
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • Fresh cilantro for garnish

Instructions:

  1. Pat the chicken dry and toss with garam masala, turmeric, and salt.
  2. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until edges are golden brown, about 3 minutes per side. Remove chicken and set aside on a plate.
  3. Lower heat to medium and melt the butter. Add diced onions and sauté until translucent and softening.
  4. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  5. Stir in tomato sauce, cumin, paprika, and sugar. Simmer for 5–8 minutes until the sauce thickens and turns deep red.
  6. Return the seared chicken and any accumulated juices to the pan.
  7. Stir in heavy cream and lemon juice, simmering for 2–3 minutes until the sauce is velvety and the chicken is fully cooked through.
  8. Garnish with fresh cilantro before serving.