• 2 boneless/skinless chicken breast, cut into chunks
  • 1/4 cup plain yogurt
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 2 cloves garlic, grated
  • 1/2 tsp ginger, grated
  • 1/4 tsp JGM Products geera
  • 1/4 tsp JGM Products turmeric
  • 1/4 tsp JGM Products chilies powder


  • 1 can (14oz) diced tomatoes (approx 5-6 tomatoes)
  • 1 tsp garam masala
  • 1/2 tsp brown sugar
  • 1 small onion, diced
  • 1/2 tbsp ginger, grated
  • 2-3 cloves garlic, grated
  • 2 tbsp ghee or butter
  • 1/4 cup cooking cream
  • 1/4 tsp ground coriander
  • 1/4 tsp JGM Products turmeric
  • 1/4 tsp JGM Products chilies powder
  • 1/2 tsp JGM Products geera
  • 1/4 – 1/2 cup water (approx.)
  • 2 tbsp coconut oil for cooking
  • chopped parsley/cilantro/culantro for garnish

Note: If you don’t have cooking cream readily available, you can use evaporated milk.

1 cup cooking cream = 1 cup evaporated milk

You can add a pinch of flour to thicken the mixture if it is too thin.

You can also substitute with milk and melted butter.

1 cup cooking cream = 3/4 cup milk + 1/4 – 1/3 cup melted butter.


  1. Combine all ingredients listed below ‘CHICKEN/MARINADE’. Ensure all chicken pieces are properly coated. Set aside for a minimum of 1 hour.
  2. In a pot, ensure coconut oil is properly heated. Add a few pieces of chicken at a time and cook on each side for 2-3 minutes until nicely browned. Do not overcrowd the pot. This step is simply to give the chicken pieces some color. They do not need to be fully cooked through at this point.
  3. Once browned, remove chicken and set aside.
  4. To the same pot, reduce the heat to low/medium and add ghee or butter.
  5. Once the ghee or butter has melted, add onions, garlic, ginger. Scrape off all the ‘burnt’ pieces left behind from the chicken. That adds to the flavour in the pot. Cook for 2-3 minutes or until the onions are tender.
  6. Add the garam masala, turmeric, chilies powder, geera, coriander and cook for 1-2 minutes. Stirring constantly.
  7. Add diced tomatoes. Stir well. Cover pot and cook for approx. 10 minutes or until the tomatoes are soft enough to crush. Be sure to check it and stir occasionally to ensure it’s not sticking to the pot. Add some water if necessary.
  8. Add the cooking cream, sugar and browned chicken pieces to the pot. Stir well to ensure all components are nicely incorporated.
  9. Add water and cook until the gravy or ‘sauce’ thickens.
  10. Garnish with fresh herbs. Serve over basmati rice or with naan and ENJOY!


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