Preparation Steps

• In a small mixing bowl, whisk together all the spices for the spice blend and set aside.
• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add the chopped onion and sauté until slightly golden brown, about 4-6 minutes.
• Add the minced garlic and ginger, sauté for another 30 seconds, then add the spice blend and sauté for another 30 seconds.
• Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.
• Carefully pour the mixture into a blender. Cover the blender with the lid, remove the lid insert, and cover the opening with a clean, folded kitchen towel.
• Blend the mixture until it is well pureed and smooth. Return the pureed sauce to the skillet and heat over medium-high heat.
• Season the sauce with salt and cayenne pepper to taste (start with about 0.5 teaspoon salt and a few dashes of cayenne, then add more as needed). Add the diced chicken to the skillet.
• Bring the mixture to a simmer, then reduce heat to medium-low, cover the skillet, and simmer until the chicken is cooked through, stirring occasionally, about 8-12 minutes.
• During the last minute of cooking, stir in the cornstarch and water slurry (if using) to thicken the sauce slightly. If the sauce is too thick, you can thin it with a little more chicken broth.
• Stir in the heavy cream. Serve warm, garnished with chopped cilantro, alongside basmati rice.