4 tablespoons butter
3 cloves garlic, minced
1 tablespoon ginger, minced
1 medium onion, diced
4 (about 2 pounds) boneless, skinless chicken breasts or thighs
2 tablespoons garam masala
1 teaspoon tumeric
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups tomato sauce
1 cup heavy cream or half-and-half
1/2 cup plain Greek yogurt
Fresh cilantro, for garnish
Cooked rice, for serving
- Add butter to a Farberware® Dishwasher Safe Nonstick 11.25-inch Everything Pan and place over medium- high heat. Add garlic, ginger and onion and cook until translucent, stirring occasionally, about 10 minutes. Meanwhile, cut chicken breasts into bite- sized pieces, set aside.
- In a small bowl, combine garam masala, turmeric, salt and cayenne pepper. Add to onion mixture and cook 1 minute. Add tomato sauce, cream and yogurt and whisk together to combine.
- Add chicken and stir until well combined. When mixture just starts to bubble, reduce heat to simmer. Cover and cook 30 minutes, stirring occasionally.
- Garnish with cilantro and serve over rice.