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Categories:
chicken breasts ground ginger garlic powder Garam Masala ground cumin lemon turmeric cayenne pepper salt sour cream coconut milk ground ginger garlic powder Garam Masala ground cumin turmeric cayenne pepper salt butter tomato puree cardamon powder cilantro
Viewed: 34 - Published at: 2 years agoIngredients
- 2 lb chicken breasts
- 1/2 tsp ground ginger
- 1/2 tsp granulated garlic powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1 1/2 tsp lemon or lime juice
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 75 ml sour cream
- 14 oz coconut milk
- 1/2 tsp ground ginger
- 1/2 tsp granulated garlic powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 cup butter, softened or melted
- 14 oz tomato puree
- 1/2 tsp cardamon powder
- 1 tsp cilantro
Method
- Cut chicken into bite sized pieces put in a zip lock bag and add marinade except sour cream.
- Put in refrigerator for an hour, then add sour cream put back in refrigerator for 30 minutes.
- Preheat oven 400 Fahrenheit
- Put chicken on a baking pan bake for 30 minutes.
- Add the tomato puree to a sauce pan add the cardamon, ginger,garlic,garam masala,cumin,turmeric, cayenne pepper, and salt simmer 7 minutes.
- Add butter and milk.
- Mix well, till smooth.
- Then add chicken coating everything.
- Top with cilantro for garnish.
- I served with roasted cauliflower.
