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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/

Ingredients

• 4 boneless skinless chicken thighs (about 18 ounces total)
• oil for frying

Egg Wash:

• 2 large eggs
• 2 tablespoons heavy whipping cream

“Breading”:

• 2/3 cup blanched almond flour
• 2/3 cup finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne

Directions

• Add 1 to 2 inches of oil to a pot over medium-high heat. Heat the oil to 350 F, and frequently monitor to maintain the temperature by adjusting the flame during frying.
• In a bowl, add eggs and heavy cream, beating until well-mixed. In another bowl, stir together all breading ingredients until well-mixed. Set aside.
• Cut each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
• Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and carefully lower into the hot oil. Fry until deep brown and cooked through, about 5 minutes, and drain on paper towels.
• Repeat with the other chicken pieces. You may want to work in batches to avoid overcrowding in the pot — I usually have 6 chicken pieces frying simultaneously in a 8-inch wide pot.
• Serve immediately while hot and crispy.

Source – https://www.savorytooth.com/