Ingredients
| 2 tbsp | butter | |
| 1 | yellow onion, sliced | |
| 1" | piece fresh ginger, peeled and grated | |
| 2 | cloves garlic, minced | |
| 2 lbs | boneless, skinless chicken thighs, diced | |
| 1/4 cup | tomato paste | |
| 1 tbsp | garam masala | |
| 1 tsp | chili powder | |
| 1 tsp | Fenugreek | |
| 1 tsp | cumin | |
| 1 tsp | salt | |
| 1 cup | heavy cream | |
| 1 1/2 cups | low-sodium chicken or vegetable broth | |
| Rice, naan, and fresh cilantro for serving |
Directions
- Preheat a large skillet over medium-high heat. Once the skillet is hot, add butter and onion. Cook, until onions are golden and starting to blacken along the edges, about 5 minutes. Add ginger and garlic, then stir to combine.
- Add chicken, tomato paste, and spices. Stir to coat, and cook, stirring occasionally, until chicken is cooked through, 5-7 minutes.
- Add heavy cream and broth to the skillet. Bring to a simmer, then reduce heat and continue to cook for about 15 minutes, or until sauce has thickened, and chicken is tender. Serve over rice, with naan on the side, and top with fresh cilantro, if desired.