Ingredients
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1 1/2 lbs boneless skinless chicken breasts
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2 tbsp garam masala
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1/2 cup cilantro
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2 tbsp canola oil
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2 cups diced onion
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1 tbsp minced garlic
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1 tbsp minced ginger
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1 tsp turmeric
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1 (28 oz) can crushed tomatoes
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1/3 cup heavy cream
Steps
1
Cut the chicken into 1-inch cubes and add to a medium bowl. Season chicken with 1 tbsp garam masala, salt, and pepper. Chop the cilantro.
2
In a large skillet, heat 1 tbsp oil on medium-high. Cook chicken 5-7 min., until browned and fully cooked, stirring occasionally. Transfer to a plate.
3
In the same skillet, heat remaining 1 tbsp oil on medium-high. Add the onions and cook 6 min., until golden. Stir in garlic, ginger, turmeric, and remaining 1 tbsp garam masala. Cook 1 min. Stir in tomatoes and cook 2–3 min., until hot.
4
Add cream and reserved chicken. Cook 2 min. Garnish with cilantro and serve over rice.
5
Cut chicken into 1-inch cubes and season with 1 tbsp garam masala, salt, and pepper. Transfer to plate.
6
In large skillet, cook chicken 5 min. in oil on medium-high. Add onions and cook 6 min. Stir in garlic, ginger, turmeric, and remaining garam masala. Cook 1 min. Stir in tomatoes and cook 2 min.
7
Add chicken and cook 2 min.
8
In pot, heat chicken mixture on medium until simmering. Chop cilantro. Stir cream into chicken mixture and cook 2 min. Garnish with cilantro and serve over rice.
