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Ingredients

• 1/4 cup heavy cream
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1 teaspoon Diamond Crystal kosher salt
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon fresh minced ginger
• 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 1 (15 oz can) diced tomatoes, undrained
• 2 tablespoons chopped parsley for garnish

Directions

• Measure out the cream and remove from the fridge, to bring it to room temperature.
• In a small bowl, use a small spatula or a fork to mix together the tomato paste, water, kosher salt, garam masala, curry powder, paprika and crushed red peppers, to create a thick paste. Set aside.
• Heat the butter in a large skillet over medium-high heat, about 2 minutes. Add the onion and cook, stirring often, about 4 minutes, until soft.
• Add the garlic, ginger and seasoning paste and cook 1 more minute, stirring.
• Add the chicken cubes. Stir well to coat. Sauté the chicken on all sides for 2 minutes.
• Add the diced tomatoes. Keep cooking over medium-high heat, stirring, 3-5 more minutes, until chicken is cooked through.
• Lower heat to low and stir in the heavy cream to create a silky, creamy sauce. Serve immediately, garnished with parsley.  

Source – https://healthyrecipesblogs.com/