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Categories:
yellow onions garlic green chilies butter chicken breasts tomatoes ground cumin ground red chili pepper Garam Masala Tandoori paste tomato paste cream sour cream salt water fresh coriander
Viewed: 31 - Published at: 2 years agoIngredients
- 4 medium yellow onions, chopped
- 3 garlic cloves, minced
- 2 green chilies, seeds removed
- 12 cup butter
- 3 chicken breasts
- 12 cup crushed tomatoes
- 1 tablespoon ground cumin
- 12 teaspoon ground red chili pepper
- 3 tablespoons garam masala
- 1 12 tablespoons tandoori paste
- 2 teaspoons tomato paste
- 34 liter half-and-half cream
- 14 cup fat free sour cream
- salt
- water
- chopped fresh coriander
Method
- Saute the onions and chilies in butter on medium heat until onions turn clear, add some water if it starts to brown too much (approx 15 mins).
- Add the garlic and saute another 5 minutes.
- Add the chopped tomatoes and cook for 15 minutes, stirring often.
- Meanwhile, place the chicken breasts on a baking rack and bake in a 350 degree oven for 25 minutes or until fully cooked through but not browned.
- Let chicken cool then cut into bite sized cubes.
- Pour the mixture from saucepan into a blender and puree for 1 minute or until very smooth, again add some water if mixture is too thick.
- Place the puree mixture back in the saucepan and back on the stove, and add ground chili, ground cumin, garam masala, tandoori paste, cubed cooked chicken and tomato paste.
- Add approximately 1/2 cup water.
- Cook for 20 minutes on low/medium while stirring constantly, add more water if too thick while cooking.
- Combine the half and half and sour cream and blend till smooth.
- Add to the sauce pan and stir on low, constantly stirring for 15 or until reduced to a thick curry.
- Add salt to taste.
- Garnish with fresh coriander.
- Serve with Basmati rice.
