This is a delicious British Indian recipe, loaded with bold spices. The sauce is rich and creamy. Google Indian Grocery to find one near you, they will have all the ingredients you need.

Prep time 10 minutes Cook time 25 minutes Serves 4

INGREDIENTS

1 teaspoon ground coriander

1 teaspoon ground garam masala

1 teaspoon ground cumin

1 teaspoon ground smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon gound cardamon

1/2 to 1 teaspoon ground cayenne pepper

1/4 teaspoon ground cinnamon

1 large white onion, diced

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

15 ounces tomato sauce

2 large chicken breasts ( I used 4 chicken thighs)

1 tablespoon vegetable oil

salt to taste

pepper to taste

INSTRUCTIONS

1. Combine all ingredients in a small bowl.
2. Add the diced onion and butter to a large pot over medium heat and cook until onions are translucent, stirring frequently for about 5 minutes.
3. Add the garlic and sauté for 2 to 3 minutes, stirring frequently. If needed add more butter.
4. Add in half of the spice mixture and stir to combine.
5. Add tomato sauce, heavy cream and remaining spices, stir to combine.
6. Continue to cook over medium-low heat until sauce thickens, stirring frequently. The cook time can vary depending on the type of pan you use your stove, but generally between 10 and 15 minutes.
7. While the sauce is cooking, slice chicken breasts into two filets each, four equally sizes pieces, season with salt and pepper.
8. Add vegetable oil to a large pan and cook chicken over medium high heat until golden brown on both sides.
9. Chop the chicken into chunks and add to the sauce and let simmer for a few minutes.
10. Serve over basmati rice with naan bread.

Bon Appetit!