Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp lemon juice
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 0.5 tsp salt
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup tomato puree
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.75 cup light coconut milk
  • 1 tsp honey
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp heavy cream

Instructions:

  1. In a mixing bowl, toss the cubed chicken with lemon juice, garam masala, turmeric, and salt. Let sit for 5 minutes.
  2. Heat 1 tbsp of butter in a skillet over medium-high heat until bubbling.
  3. Add chicken in a single layer and sear for 3-4 minutes per side until edges are mahogany-colored and charred. Remove chicken from the pan and set aside.
  4. Lower heat to medium and add the remaining 1 tbsp of butter.
  5. Sauté the diced onion until translucent and soft, approximately 4 minutes.
  6. Stir in the minced garlic and grated ginger; cook for 60 seconds until fragrant.
  7. Add the cumin and paprika, stirring constantly for 30 seconds to bloom the spices.
  8. Pour in the tomato puree and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
  9. Reduce heat to low. Stir in the light coconut milk and honey.
  10. Return the seared chicken to the skillet and garnish with chopped cilantro and a drizzle of heavy cream.