Heat oil in a large skillet over medium high heat. Add chicken and stir to cook until done, about 5 to 7 minutes. Remove from skillet and set aside.
Melt butter in the same skillet, then add the onion, garlic and ginger. Cook until onions are translucent, about 3 to 5 minutes.
Add the garam masala, turmeric, smoked paprika, chili powder and salt and mix well, cooking about a minute to let the flavors meld together.
Add the diced tomatoes, tomato paste and chicken broth and return the cooked chicken to the skillet. Bring to a boil, then lower heat and simmer uncovered 10 to 15 minutes, until sauce has thickened.
Remove from heat and stir in the heavy cream and cilantro.
Serve over rice, if desired.
You can use chicken breasts or chicken tenders for this recipe. This is also a wonderful recipe to use for chicken thighs!
This recipe has a mild spice. If you would like it spicier you can add more chili powder or more ginger to your liking.
If you prefer a smoother sauce, after adding the cream, remove the chicken and use an immersion blender until it reaches a consistency you like.
Sometimes garam masala is hard to find. For this you can substitute this with curry powder.
You can also substitute grated ginger with ground ginger as well. For this recipe you would use ½ teaspoon of ground ginger.
This recipe uses turmeric which is one of my favorite spices as it has so many health benefits. It is supposed to help with inflammation, is an age fighting antioxidant, helps with cardiovascular health and helps with blood sugar.