Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cubed
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Garam Masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 1/2 cup heavy cream
Instructions
- Step 1: Heat a large skillet or Dutch oven over medium-high heat. Sear the cubed chicken until browned on all sides (about 4-5 minutes). Season lightly with salt and pepper, then remove the chicken and set it aside.
- Step 2: Reduce the heat to medium. Add the butter, minced garlic, smoked paprika, and red pepper flakes to the skillet. Cook for 60 seconds until the garlic is fragrant, scraping up any browned bits from the bottom of the pan.
- Step 3: Stir in the tomato paste and Garam Masala, cooking for 2 minutes until the paste darkens slightly and coats the butter mixture. This allows the spices to "bloom."
- Step 4: Return the seared chicken to the skillet. Pour in the heavy cream and stir well to combine all ingredients, ensuring the chicken is coated in the sauce.
- Step 5: Bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, allowing the sauce to thicken slightly and the chicken to finish cooking through before serving immediately.
Notes
- Store leftovers promptly in an airtight container for up to 3 days; since the sauce is cream-based, freezing is not recommended as it may separate upon thawing.
- For best results when reheating, use low heat on the stovetop and stir frequently, adding a splash of milk or water if the sauce appears too thick or starts to break.
- Serve this intensely flavored dish over fluffy Basmati rice or alongside warm naan bread to soak up every drop of the smoky, buttery sauce.
- To ensure maximum flavor payoff, do not rush the spice blooming in Step 3; cooking the Garam Masala and tomato paste until the mixture darkens slightly releases their full aromatic oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American