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1
To make the spice blend: Stir the ingredients together in a small bowl and set aside.
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2
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat.
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3
Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes.
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4
Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning.
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5
The spices will be fragrant.
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6
Add the tomato sauce and diced tomatoes and stir will.
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7
Add the chicken pieces, spoon the sauce over the top and bring to a simmer.
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8
Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes.
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9
Stir frequently.
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10
Remove the chicken to a serving dish and cover to keep warm.
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11
Shake any excess water from the peas.
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12
Add the peas and cream to the sauce in the pan, stir well and heat through.
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13
Do not boil.
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14
Spoon the sauce over the chicken.
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15
Serve with rice and warmed pita bread.
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16
Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand.
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17
Add to the pan along with the garlic, tomato paste and spice blend.
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18
Cook for 3 minutes and then add the tomato sauce and continue with the recipe.
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19
Serve over basmati rice.
