Ingredients
Scale
- 2 onions
- 8 cloves garlic
- 2 lbs boneless, skinless chicken breast, cut into cubes
- 1 cup butter
- 2 tsp garam masala
- 1 tsp cayenne pepper – more or less depending on your tastes
- 5 tsp curry powder
- 2 tsp cumin
- 2 tsp ground ginger
- 1 tsp salt
- 2 cans (6 oz each) tomato paste
- 2 cups chicken stock
- 2 cups heavy cream
- Fresh cilantro, chopped (for garnish)
Instructions
Stovetop Method (Recommended Method)
- In a food processor, blend the onions and garlic into a smooth paste.
- In a large pot or deep skillet, melt the butter over medium heat.
- Add the onion and garlic paste and cook for about 5 minutes, stirring frequently.
- Add garam masala, cayenne pepper, curry powder, cumin, ground ginger, and salt. Cook for another 5 minutes to develop flavor.
- Stir in the tomato paste and cook for a few minutes to deepen the flavor.
- Add the chicken and cook for about 5 minutes, stirring occasionally.
- Pour in the chicken stock and heavy cream, stirring to combine.
- Bring to a simmer, then reduce heat and cook uncovered for about 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
- If desired, simmer longer to reduce the sauce further. Garnish with fresh cilantro and serve with basmati rice and naan bread.
Instant Pot Method
- Turn the Instant Pot to sauté mode and melt the butter.
- Blend onions and garlic into a smooth paste, then add to the pot and cook for about 5 minutes.
- Add spices and cook for another 5 minutes.
- Stir in the tomato paste and cook briefly.
- Add chicken and cook for about 5 minutes.
- Add chicken stock and heavy cream, stirring to combine.
- Seal the lid and cook on high pressure (Meat/Stew setting) for 35 minutes.
- Allow a natural pressure release for 10 minutes, then quick release remaining pressure.
- Turn to sauté mode and simmer uncovered for about 10 minutes to reduce the sauce if needed. Garnish with fresh cilantro and serve with basmati rice and naan bread.
Slow Cooker Method
- Blend onions and garlic into a smooth paste.
- Cook the paste in butter on the stovetop for about 5 minutes.
- Add spices and cook for another 5 minutes.
- Stir in the tomato paste and cook briefly.
- Transfer mixture to the slow cooker.
- Add chicken, chicken stock, and heavy cream. Stir well.
- Cook on high for 4–6 hours or low for 6–8 hours.
- Stir well before serving, garnish with fresh cilantro, and serve with basmati rice and naan bread.
Notes
Chicken thighs can be used instead of chicken breast if preferred.
Adjust cayenne pepper to control spice level.
This recipe was originally published in 2017 using coconut milk, but as I’ve made it more over the years and done more research on traditional ingredients, I’ve updated it to use heavy cream instead. Coconut milk can still be used if you prefer, but it’s more commonly used in Thai curries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop (Instant Pot & Slow Cooker options included)
- Cuisine: Indian-inspired