Rub the oil all over the chicken and season generously with salt and pepper, set aside.
Heat a large saute pan over medium-high heat. When pan is hot sear the chicken for 5 minutes then flip over and sear the other side for 5 minutes. Transfer chicken to a cutting board and cut into bite size pieces, set aside.
Add the onion and garlic to a food processor and pulse into a paste. Transfer the mixture to the saute pan over medium-high heat. Add the butter and ginger to the pan and using a wooden spoon or spatula gently scrape the bottom of the pan to release any stuck on bits from searing the chicken.
Stir in the tomato paste, yogurt, almond butter, garam masala, cinnamon, turmeric, cardamom, coriander, and red pepper flakes until thoroughly combined.
Stir the chicken pieces into the sauce, bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
Remove the lid from the pan and stir in the heavy cream. Season with salt and pepper to taste and simmer until heated through, about 2 more minutes or until sauce is desired thickness.
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