Chef's Quick Tip: Curry chicken

Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.
1 lb boneless chichen breast
2 Tbspn ghee or olive oil
1 cup finely chopped onion, red or white.
1 cup chopped tomatoes
½ tspn cumin seeds
Salt to taste.
2 teaspoon Ginger garlic paste or powder (half teaspoon each)
1 teaspoon turmeric
Chilli powder (optional)
½ tspn garam masala
Heat ghee in a pan. 
Add the cumin and let crackle.
Chef Pinky Kaur
Saffron Indian Cuisine
333 Westport Ave, Norwalk, CT