Week-night easy, this classic Indian dish is sure to please.
2 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon Kosher salt
pinch ground cinnamon
2 Tablespoons vegetable or extra virgin olive oil
1 pound boneless, skinless chicken thighs, cut into one-inch pieces
1 cup yellow onion chopped
4 cloves garlic minced
1 Tablespoon grated fresh ginger
8 ounces tomato sauce
4 Tablespoons butter
½ cup heavy cream
cilantro leaves, as garnish
Mix the garam masala, turmeric, cayenne, paprika, cumin, salt and cinnamon together in a small bowl. Set aside.
Heat a medium skillet. Add the oil, and sauté the chicken pieces, over a medium heat, until just browned. (The chicken may not be cooked through.) Remove to a plate.
Lower the heat to medium-low and add the onion to same skillet and cook until soft, about five minutes, stirring often. Add the garlic and ginger and stir for a few minutes. Sprinkle the spice mixture over all and stir to combine. Add the tomato sauce to the pan and stir to deglaze the skillet. Mixture will be quite thick. Return the chicken pieces to the pan. Mix well, and let simmer for a few minutes, or until chicken is cooked through.
To finish the dish, add the butter in small pats, let it melt, then stir in the cream. Serve with basmati rice and garnish with cilantro leaves. Serves 4.