My take on a simple but rich dish.
Prep time approx 10 min. Cook time: approx 25 min. (not counting marinating)
1lb chicken thighs, boneless, skinless (You can use breast meat, but the thighs have more moister)
½ tsp. Coriander
1 large sweet onion chopped in small bits
2 Garlic cloves (finely chopped)
1 tbsp gratted Ginger, fresh
1 tbsp Lemon juice
1/2 tsp Chili powder or cayenne pepper
2 tsp Garam masala
1/4 tsp Salt
1 tbsp Sugar
1 tsp Tumeric, powder
1 tsp Cumin, ground (is a nut, so if you’re allergic to nuts, just omit )
1 cup Cream or coconut milk
1 tbsp Vegetable oil or ghee (clarified butter) when I don’t have a jar of Ghee, I use butter.
1/2 cup Yogurt, plain full fat
1 cup Tomato sauce or puree
2 T of tomato paste
Jasmine Rice (cook to instructions except instead of water use chicken broth)
Cut chicken in bite size pieces and in a zip-lock bag or bowl, marinate chicken with:
Yogurt –lemon juice- turmeric powder-garam masala- cayenne pepper, cumin, grated ginger and crushed garlic (Marinate for 4 hours or do this the night before and let it set in the fridge )
Heat oil and add chicken. Cook for approx. 3 min, or until white. (it won’t brown with marinate on it)
In a bowl add ingredients for: Sauce
Saute’ onion until translucent and golden in ghee, veg oil or butter and add to bowl
Add: tomato sauce – Tomato paste – sugar – salt (or salt substitute, like Spike)
Add: Sauce to chicken and simmer for 20 min.
Then gently stir in Cream and remove from heat.
Serve over Jasmine Rice
For extra richness, add a dollop of sour cream…yummy!
I like Naam bread with this dish too.
*** Garam Masala is a spice mixture. It can be found in the spice section of most supermarkets. It is NOT chili powder.