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Boil water for basmati rice and follow cooking instructions on rice package.
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Cut up chicken into 1.5 inch pieces and season with salt and pepper.
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In a separate pan add 2 tsp of olive oil and cook the chicken for 5 minutes until the chicken is starting to brown. Stir frequently.
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In a large pan or dutch oven add 2 tsp of olive oil and onion. Cook for 4 minutes until onions are translucent.
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Add Tandoori seasoning and Curry Masala to your onions and cook for 1 minute, add the tomato paste and cooking for another 2 minutes.
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Add heavy cream to your pan with onions and tomato paste, increase temperature to high and bring to boil. Reduce heat and let simmer for 3-5 minutes.
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Transfer chicken to pan with heavy cream and tomato paste and cook for another 10-15 minutes.
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Add peas and butter. Cook until butter is melted and peas are warm.
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Garnish with cilantro and/or mint.