2 lbs chicken breast
1 large yellow onion, chopped
3 tbsp. graham masala
4 tbsp. chili powder
1 tbsp. cumin
0.5 tbsp. turmeric
1 tbsp. cayenne
1 cup heavy cream
2 cups tomato sauce
1.5 cups water
1 cinnamon stick
3 garlic cloves, chopped
1 small fresh ginger root, grated
1 tbsp sugar
2 tbsp honey
Handful of fresh cilantro
Handful of sliced almonds (optional)
Serves Four Total Time: 45 minutes
Cut the chicken into small pieces and season with salt and pepper. In a bowl, add the turmeric and 2 tbsp chili powder to the chicken and mix thorughly.
Add 1 tbsp butter to a pot at high heat and add in half the chicken, searing all sides for about 5 minutes, then move to a plate. Repeat with the second half of chicken and move to the same plate.
In the same pot add another 1 tbsp butter, the onion, almonds, graham masala, 2 tbsp chili powder, cayenne, cumin, ginger, cinammon, garlic and 1 tbsp salt and pepper. Mix thoroughly for a few minutes.
Add in the tomato sauce, water, heavy cream, 3 tbsp butter and the chicken. Cover the pot and simmer for about 20 minutes, stirring occasionaly. Serve with rice and top off with fresh cilantro.
