Chicken Masala

2lbs boneless chicken diced into bite sized pieces.

1 large yellow sweet onion diced small.

2 cloves garlic diced or mashed into a paste

1/2 tsp fresh ginger

5tbl EVOO

3tbl butter

1 small can tomato paste

chicken stock as needed

Heavy cream

4tbl masala spice mix

1/2 tbl turmeric

S&P to taste

cayenne or spicy red curry to taste (for heat)

Suate diced onion's in oil and butter until soft and slightly brown (not burned or crispy). Add garlic and ginger- saute until fragrant. Add spices and cook through but be careful not to burn.

Add can of tomato paste and combine thoroughly.

Add chicken to the pot and add 1/2-1 cup chicken stock to help all spices to coat chicken. Simmer until cooked through.

Add more chicken stock until you have a good amount of gravy. Slowly stir in heavy cream. Add S&P and any additional cayenne to taste.

Serve over Basmati rice and naan.

Garnish with cilantro or parsley.