Ingredients
Equipment
Method
- Gather your ingredients.
- Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with ½ tsp of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 Tbsp of the remaining flour.)
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
- Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes.
- Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Sprinkle with the reserved 1 tablespoon flour and stir until coated.
- Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened, about 5 minutes.
- Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes.
- Garnish with cilantro.
- Serve with rice and naan.
Notes
Serve with rice. Traditionally it is served with basmati rice, but jasmine or normal short grain white rice works fine.