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.
