Easy Butter Chicken

(Yields 4 servings)

Ingredients:

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 teaspoon salt

• 1 teaspoon ground ginger

• 1/2 teaspoon cayenne pepper

• ¼ teaspoon ground turmeric

• 2 tsp paprika

• ½ tsp curry powder

• 1 Tbsp cane sugar

• 1 cup heavy whipping cream

• 4 skinless, boneless skinless chicken breasts, cut into bite-size pieces

Preparation:

• Heat oil in a large skillet over medium heat and cook and stir onion and garlic until translucent. Stir in all spices.

• Reduce heat and stir in cream and sugar. Set aside.

• Heat another tbsp of olive oil in a separate skillet over medium heat. Stir chicken into the hot oil and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.

• Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes.

• Serve with white basmati rice.

Pro Tip: You can double or trip your sauce and freeze for easier meal prep later.