- Heat up oil in the wok over medium-high heat. Add onions and cook until lightly golden.
- Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
- Add the chicken, tomato paste and spices. Cook for 5-6 minutes or until everything is cooked through.
- Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.

Butter Chicken
Ingredients
- 2 tbsp oil
- 1 medium onion diced
- 1 tsp fresh ginger finely minced or grated
- 2-3 cloves garlic finely minced or crushed
- 500g skinless boneless chicken thighs, cut into bite size pieces
- 1 can 180ml tomato paste
- 1 tbsp garam masala
- 1 tsp chili powder or paprika, adjust to taste
- 1 tsp Fenugreek
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy / thickened cream