Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 3 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 15 oz tomato sauce
  • 1 tsp granulated sugar
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. In a medium bowl, toss the cubed chicken breast with lemon juice, garam masala, turmeric, and salt. Let it sit for 10 minutes while preparing the onions.
  2. Heat 1 tbsp of butter and the vegetable oil over medium-high heat in a large non-stick skillet. Add the chicken in a single layer and sear until golden-brown and opaque, approximately 3 minutes per side. Remove chicken from the pan and set aside.
  3. In the same pan, melt the remaining butter. Add the diced onions and sauté until translucent.
  4. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
  5. Pour in the tomato sauce and sugar. Simmer on medium heat for 8–10 minutes, stirring occasionally, until the sauce darkens to a deep red and thickens.
  6. Lower the heat to low. Slowly whisk in the heavy cream until the sauce turns a vibrant orange and becomes glossy.
  7. Return the seared chicken to the pan and simmer briefly to glaze the meat in the sauce.
  8. Garnish with chopped fresh cilantro before serving.