1 tablespoon oil

1 tablespoon butter

1 medium onion, diced

1 teaspoon fresh ginger, finely minced or grated (or use paste)

2–3 cloves garlic, finely minced or crushed

1½ pounds boneless, skinless chicken breasts, cut into ¾-inch chunks

4 tablespoons tomato paste (or 8 oz can of tomato sauce)

1 tablespoon garam masala

1 teaspoon chili powder or paprika (adjust to taste)

1 teaspoon fenugreek powder (optional)

1 teaspoon cumin

1 teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream (or half & half, or yogurt for a lighter option)

Cooked rice and naan for serving

Cook Mode Prevent your screen from going dark

Heat oil and butter in a large skillet over medium-high heat. Add diced onions and sauté for 3–4 minutes until lightly golden.
Stir in the garlic and ginger and cook for 30 seconds, being careful not to burn.
Add the chicken, tomato paste, and all the spices (garam masala, chili powder, cumin, fenugreek, salt, pepper). Cook for 5–6 minutes until the chicken is cooked through.
Reduce heat to medium. Stir in the heavy cream and simmer for 8–10 minutes, allowing the sauce to thicken slightly.
Serve hot over rice or with naan.

Use chicken thighs for more flavor and tenderness.
Substitute cream with coconut milk or yogurt for a lighter or dairy-free option.
Add vegetables like spinach, peas, or bell peppers for extra nutrients.
Simmer longer for a thicker sauce or stir in cashew paste.
Leftovers taste even better the next day and freeze well.