Ingredients:
(Makes 4 servings)
• 2 lb. boneless, skinless chicken tenders (or breast), cubed
• 2 teaspoons chili powder, divided
• ½ teaspoon turmeric
• 6 tablespoons butter, divided
• 1 ½ cups yellow onion, diced
• 3 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 cinnamon, (3 inch) stick
• Salt, pepper
• 14 oz. tomato sauce
• 1 cup water
• 1 cup heavy cream
• Rice
• Parsley for garnish
Directions:
In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and turmeric. Let sit for 15 minutes to marinate.
Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream and return to a simmer.
Return the chicken to the pot, cover, and simmer for another 15-20 minutes.
Serve the chicken over rice. Garnish with parsley if desired.
