Ingredients
- Boneless skinless chicken thighs (1.5 lb)
- Sweet Onion
- Tomato Paste (6 oz can)
- Garlic (3 cloves minced)
- Fresh ginger (1 tablespoon)
- Garam masala (1.5 teaspoons)
- Heavy cream (1/2 cup)
- Chickpeas (1 can)
- Chili powder ( 1.5 teaspoons)
- Ground Tumeric (1.5 teaspoons)
- Tomato Sauce (15 oz can)
- Chicken Stock (1 cup)
- Canola oil
Instructions
- Dice onion
- Chop chicken into 1 inch chunks
- Heat canola oil in a large stockpot over medium heat. Season chicken with salt and pepper to taste
- Cook chicken and onion in stockpot until fully cooked (4-5 minutes)
- Add:
- tomato paste
- garlic
- ginger
- garam masala
- chili powder
- tumeric
- Cook approximately 1 minute
- Add tomato sauce and chicken stock
- Bring to a boil, reduce heat, and summer until thickened (~ 10 mins)
- Stir in heavy cream and bring up to temperature to finish (~1 min)
Notes
- good with rice
- good with naan