1. |
Coarsely chop the red onion. Mince the garlic and ginger. Cut up chicken breasts into 1" cubes. |
2. |
In a heavy skillet over medium heat, melt the ghee. Brown the cumin and mustard for about a minute, stirring to keep from burning. |
3. |
Add the red onion to the skillet with 1 olive oil. Saute for 2 minutes. |
4. |
Add the ginger and garlic to the skillet and reduce the heat to medium-low. Continue to saute until the onions turn dark purple, 5-10 minutes. |
5. |
Add the tomatoes. Simmer until the liquid is reduced by about a quarter 15-20 minutes. Add salt and pepper to taste. |
6. |
Turn the heat back up to medium and add the raw chicken. Continue cooking until chicken is about half cooked 5-10 minutes, then reduce the heat back to medium-low. |
7. |
Add the garam masala, chili power and turmeric. Simmer until the oil separates and the sauce is the consistency you desire. |
8. |
Serve with rice or boiled potatoes and warm naan. |