Ingredients:

• 1 kg boneless chicken, cut into cubes

• 2 tbsp. vegetable oil

• 2 tbsp. butter

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp. grated ginger

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp turmeric

• 1 tsp paprika

• 1 tsp garam masala

• 1/2 tsp cayenne pepper

• 1 can (400g) chopped tomatoes

• 1 cup cream

• 1/2 cup plain yogurt

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

• Heat the oil in a large pan over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.

• In the same pan, add the butter and onion and cook until the onion is soft and translucent.

• Add the garlic and ginger and cook for 1 minute, stirring constantly.

• Add the cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper and stir to combine.

• Add the canned tomatoes and salt to taste, and bring to a simmer.

• Add the browned chicken back into the pan and stir to coat in the tomato sauce.

• Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.

• In a small bowl, whisk together the cream and yogurt until smooth.

• Once the chicken is cooked through and tender, add the cream mixture to the pan and stir to combine.

• Simmer for another 5 minutes, stirring occasionally.

• Serve hot, garnished with fresh coriander leaves.

Can be served with plain basmati or naan . Can be served alongside multiple dishes as a side entrée making it very versatile.