1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tsp kosher salt, divided
3 tsp garam masala, divided
2 tbsp vegetable oil, divided
2 tsp ground turmeric
1 tsp ground black pepper
1 tbsp tomato paste
1 (14-ounce) can crushed tomatoes
½ cup heavy cream or 1 cup half & half
2-4 tbsp sugar
optional for topping – chopped fresh cilantro
Serving for 4
1 shallots, peeled or 1/4 small onion
1-inch piece ginger, peeled
¼ cloves garlic, peeled
¼ cup water, divided
1 boneless skinless chicken breast, cut into 1-inch cubes
1½ tsp kosher salt, divided
1½ tsp garam masala, divided
1 tbsp vegetable oil, divided
½ tsp ground turmeric
½ tsp ground black pepper
2 tsp tomato paste
1/2 (14-ounce) can crushed tomatoes
¼ cup heavy cream or 1/2 half & half
1-2 tbsp sugar (or to taste)
optional for topping – chopped fresh cilantro
Directions
Blend the shallots, ginger, garlic, and ¼ cup water together in a blender or food processor to create a thick paste. If it’s not coming together, add up to another ¼ cup of water.
Toss the chicken with 2 teaspoons kosher salt and 2 teaspoons garam masala.
Heat 1 tablespoon of vegetable oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and cook for 3 to 5 minutes or until browned. Remove and set aside.
Heat the remaining tablespoon of vegetable oil over medium-high heat in the same pot and add the shallot mixture. Cook for 3 minutes, stirring occasionally. Then add the remaining teaspoon of salt, remaining teaspoon garam masala, turmeric, black pepper, and cayenne, and let cook, stirring often, for 1 minute.
Add the can of tomatoes, tomato paste, and ¼ cup water to the pot and stir to combine. Add the chicken back to the pot and bring to a low simmer. Reduce the heat and allow to simmer for 10 minutes.
Remove from heat and stir in the heavy cream.
Serve topped with cilantro and alongside naan bread or rice.