| Curated Just for You | Test-Kitchen Approved |

Serves: 4-6 | Prep. Time: 15 minutes | Total Time: 35 minutes

Ingredients

1 medium yellow onion, finely chopped

3 cloves garlic, grated

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 (optional)

2 lbs boneless, skinless chicken breasts or thighs

Salt & black pepper

6 tbsp unsalted butter, divided

1 (3-inch) cinnamon stick

1 tbsp tomato paste

1 (16-oz) can tomato sauce

1 1/4 cups water

1/2 cup heavy cream

1 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh cilantro

Cooked basmati rice or naan, for serving

Directions

1. Place onion, garlic cloves, 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. Combine 1 tbsp garam masala, 1/2 tsp ground turmeric, 3/4 tsp ground cumin, and a pinch of cayenne pepper (if desired) in a small bowl and set aside. Cut 2 pounds chicken into 1-inch pieces, add to the spices in the large bowl, season with salt and black pepper, to taste, and toss to evenly coat.

3. Melt 4 tbsp unsalted 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.

4. Add the onion mixture to the pan and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the reserved spices, 1 (3-inch) cinnamon stick, and 1 tbsp tomato paste, and cook 1 minute more.

5. Add the can of tomato sauce, 1 1/4 cups water, and the chicken and any accumulated juices, and stir to combine. 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. Meanwhile, chop 2 tbsp cilantro.

6. Add 1/2 cup heavy cream, 2 tbsp unsalted butter, and 1 tbsp lemon juice to the chicken, and stir to combine. Taste and season with salt as needed.

7. Garnish with the cilantro and serve over basmati rice or with naan. Enjoy!

Recipe adapted from The Kitchn

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