Prep Time::15 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 20 mins
Servings::6
Ingredients
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2 tablespoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt, or more to taste (Optional)
1 teaspoon ground ginger
1 teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
1 tablespoon white sugar, or more to taste (Optional)
2 teaspoons paprika
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
Dotdash Meredith Food Studios
Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
Dotdash Meredith Food Studios
Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
Dotdash Meredith Food Studios
Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
Dotdash Meredith Food Studios
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
Dotdash Meredith Food Studios
Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.
Dotdash Meredith Food Studios