Serves: 6

Prep + Cook Time: 40 minutes

Calories: 339 per serving (without rice)

Ingredients:

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, grated

• 1 tbsp plus 1 tsp garam masala, divided

• 1/2 tsp plus 1/4 tsp ground turmeric, divided

• 3/4 tsp plus 1/2 tsp ground cumin, divided

• Pinch cayenne pepper (to taste)

• 2 lbs boneless, skinless chicken breasts, chopped in one-inch pieces

• Kosher salt

• Freshly ground black pepper

• 6 tbsp unsalted butter, divided

• 1 (3-inch) cinnamon stick

• 1 tbsp tomato paste

• 16-oz tomato sauce

• 1 1/4 c. water

• 1/2 c.heavy cream

• 1 tbsp freshly squeezed lemon juice

• 2 tbsp chopped fresh cilantro

Directions:

1. Combine onion, garlic and ginger in a medium bowl.

2. Combine 1 tsp garam masala, 1/4 tsp ground turmeric, and 1/2 tsp ground cumin in a large bowl.

3. Combine 1 tbsp garam masala, 1/2 tsp ground turmeric, 3/4 tsp ground cumin, and a pinch of cayenne pepper in a small bowl and set aside.

4. Add chicken to the spices in the large bowl, season with kosher salt and black pepper, and toss to evenly coat.

5. Melt 4 tbsp butter in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned on all sides, about 7 to 8 minutes. Transfer the chicken to a plate; it might not be cooked through and that’s okay.

6. Add the onion mixture to the pan and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the reserved spices, 1 cinnamon stick, and tomato paste, and cook 1 minute more.

7. Add tomato sauce, water and chicken (including any accumulated juices), and stir to combine.

8. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce slightly thickens and the chicken is cooked through, 8 to 10 minutes.

9. Add the cream, 2 tbsp butter, and lemon juice to the chicken, and stir to combine. Taste and season with salt as needed.

Garnish with chopped cilantro and serve over basmati rice or with naan.

Adapated from TheKitchn.com