Cooking Instructions
01
Season the chicken with salt, cumin, and half the garam masala. Cook in butter until browned on all sides. Set aside.
02
In the same pan, saute the onion until very soft and slightly caramelized. This builds the flavor base.
03
Add garlic and ginger, cook for 1 minute. Add the chili powder and remaining garam masala and toast the spices briefly.
04
Pour in the tomato puree and simmer for 15 minutes until thick and deep red. The kitchen will smell amazing at this point.
05
Stir in the cream and sugar. Return the chicken to the pan and simmer for 10 more minutes. Serve with naan or rice.