INGREDIENTS

• •1 Tbsp Corn Oil from Hanaa

  •1 can Hanaa chopped tomatoes with onion and garlic

  •1 Tbsp butter

  •1 medium onion diced

  •1 tsp fresh ginger finely minced or grated

  •2-3 cloves garlic finely minced or crushed

  •500 grams about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks

  •1 Tbsp garam masala

  •1 tsp chilli powder or paprika, adjust to taste

  •1 tsp Fenugreek, use powder, seeds. Mustard seeds can be used too (optional)

  •1 tsp cumin 1 tsp salt

  •1/4 tsp black pepper powder

  •1 cup cooking cream, substitute for yogurt for low fat version

  • Hot cooked rice and naan for serving

PREPARATION

1.Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes.

2.Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.

3.Add the chicken, tomato paste (put 1 can of Hanaa chopped tomatoes in a blender to make paste required), and spices. Cook for 5-6 minutes or until everything is cooked through.

4.Add the cooking cream and simmer for 8-10 minutes stirring occasionally.

5.Garnish and serve hot over Basmati rice or with naan..