1tspHot Chili Powder(add more for preferred spice level- at end)
1/2cupHeavy Whipping Cream or Coconut Cream
1 1/2tspHimalayan Salt
GarnishCilantro and/or Dried Fenugreek Leaves
Add Ghee or Butter and the Chopped Onions to a deep skillet / frying pan. Begin frying on very low temperature. Cover and saute the onions for 10 minutes until they are translucent and as mushy as you can get them! (Don't burn the onions! If they seem to be starting to burn add a small amount of water occasionally to stop it.)
Add the Cubed Chicken Breasts to the Pan. Add Ginger, Garlic, Coriander, Cumin and Chili Powder. Mix & Sautee all ingredients for 1 minute.
Mix in Tomato Paste and Garam Masala. Stir the mixture.
Now, add the heavy whipping cream slowly. Stir to mix. Add Salt and Cover to let simmer on low for 15- 20 mins.