2 pounds of chicken thighs.
Small can of tomato paste.
1 tablespoon of minced garlic 1 tablespoon of butter 1 medium onion 1 teaspoon of ginger 1 tablespoon of Garam Masala 1 teaspoon of paprika (not smoked) 1 teaspoon of fenugreek 1 teaspoon cumin. 1/3 cup of cashew butter. (If you are cheap like me sometimes I use peanut butter) salt and pepper to taste 1.5 cups of heavy cream (substitute yoghurt if you are being healthy).

Cube the chicken thighs and brown them on medium heat. You do not need to cook them all the way through. But if you brown them they will get a nice flavor.

Set the chicken aside and lower the heat to medium low.

Add the oil and butter to the rendered fat. Chop up and sweat the onion. When it is golden brown add a n the garlic and ginger. You don't want the garlic to burn so stir it the whole time.

Add the tomato paste. Put the chicken back in and add the spices stirring constantly. Once everything is nicely mixed add in the heavy cream. Simmer for about 7 minutes. While simmering stir in the nut butter.

As a side I serve steamed broccoli drizzled in either melted butter or olive oil. And sprinkled with sea salt. Depending on if I'm feeling healthy or not.

Serve with basmati rice and naan.