(by Lydia Carlston)
1 T. oil
1 T. butter
1 medium onion diced
1 t. fresh ginger, finely minced or grated (or use paste)
2 - 3 cloves garlic, finely minced or crushed
1 1/2 lb. (about 2 – 3) boneless, skinless chicken breasts, cut into 3/4-in. chunks
6 oz. tomato paste (or 8 - 10 oz tomato sauce)
1 T. garam masala
1 t. chili powder or paprika, or to taste
1 t. fenugreek powder or seeds or mustard seeds
1 t. cumin
1 tsp salt
1/4 t. black pepper
1 c. heavy cream (substitute half and half or yogurt to make it lower fat)
hot cooked basmati rice and naan for serving
Heat a large skillet or medium saucepan over medium-high heat.
Add oil, butter, and onions, and cook until onions are lightly golden, about 3 - 4 minutes.
Add ginger and garlic, and cook for 30 seconds, stirring.
Add chicken, tomato paste or sauce, and spices.
Cook for 5 - 6 minutes or until everything is cooked through.
Add heavy cream, half and half, or yogurt, and simmer for 8 - 10 minutes, stirring occasionally.
Serve over basmati rice or with naan.