5 boneless skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons freshly grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 ounce) can tomato puree (Contadina Brand recommended)
1 1/2 cups plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt (to taste)
3/4 teaspoon cinnamon
3/4 teaspoon fresh ground black pepper
1 -3 teaspoon cayenne pepper
2 bay leaves
1 cup heavy cream
1/2 tablespoon cornstarch
long grain white rice or basmati rice, cooked
chopped cilantro, for serving

boneless skinless chicken breast halves, cut into 1 inch pieces

(about 3 lbs)
1/2 large

yellow onion, finely diced
4

garlic cloves, minced
2 tablespoons

freshly grated

ginger
1

jalapeno, stemmed, sliced in half and seeds removed
1 (29 ounce) can

tomato puree

(Contadina Brand recommended)
1 1/2 cups

plain yogurt
2 tablespoons

extra virgin olive oil
2 tablespoons

lemon juice
2 tablespoons

garam masala
1 tablespoon

cumin
1/2 tablespoon

paprika
2 teaspoons

salt

(to taste)
3/4 teaspoon

cinnamon
3/4 teaspoon

fresh ground black pepper
1 -3 teaspoon

cayenne pepper
2

bay leaves
1 cup

heavy cream
1/2 tablespoon

cornstarch
long grain white rice or

basmati rice, cooked
chopped

cilantro, for serving