Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 4 tbsp unsalted butter, divided
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 cup tomato puree
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken breast cubes dry with a paper towel. In a bowl, toss the chicken with salt, pepper, and paprika until evenly coated.
  2. Heat the vegetable oil in the skillet over medium-high heat. Add the chicken in a single layer. Cook without stirring for 3 minutes until a golden-brown crust forms, then flip and cook for another 2 minutes. Remove the chicken from the pan and set it aside on a plate.
  3. Lower the heat to medium and melt 2 tbsp of butter. Add the grated ginger and minced garlic, sautéing for 60 seconds until the garlic is translucent.
  4. Stir in the tomato puree, garam masala, and turmeric. Let the sauce bubble for 3-4 minutes until it thickens slightly. Stir in the heavy cream and lemon juice, whisking until the sauce is a smooth, pale orange.
  5. Return the seared chicken and any accumulated juices to the pan. Stir in the remaining 2 tbsp of cold butter, tossing the chicken until the sauce is glossy and the meat is cooked through (internal temperature of 165°F/74°C).