Cut chicken into 1 inch chunks.
3 boneless
To a large skillet, add oil and butter medium high heat. Add onion and saute until golden. Don’t burn, but do make it tan.
1 tbsp vegetable oil, 1 tbsp butter, 1 medium onion
Add the ginger and garlic, cooking until fragrant, about 30 seconds.
1 tsp fresh ginger, 3 cloves garlic
Add the chicken, tomato paste, and all the spices. Cook and stir often until the chicken is cooked through. It should take about 7 minutes or so
4 tbsp tomato paste, 1 1/2 tbsp garam masala, 1 tsp smoked paprika, 1 tsp mustard seeds, 1/4 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp salt, 1/2 tsp black pepper
Add the cream and simmer gently for about 10 minutes, stirring occasionally.
1 cup heavy cream
Garnish with the cilantro. Serve over rice.
fresh cilantro
