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Categories:
oil onions ginger garlic chicken breasts whipping cream tomato soup sour cream tomato paste Tandoori paste red pepper cumin salt masala turmeric Basmati rice
Viewed: 42 - Published at: 5 years agoIngredients
- 2 tsp (10 ml). oil
- 3 minced onions
- 1-1/2 inch of ginger, minced
- 6 cloves (or more) garlic, minced
- 4 boneless chicken breasts, cut into cubes
- 1 cup (225 ml) whipping cream
- 1 can tomato soup (mixed with 1/3 can of water)
- 1 cup (225 ml) sour cream
- 2 tbsp (30 ml). tomato paste
- 1 tsp (5 ml). tandoori paste
- 1-1/4 tsp (6 ml). red pepper (cayenne)
- 1 pinch cumin
- 2 tsp (10 ml). salt
- 2 tsp (10 ml). masala
- 1 tsp (5 ml). turmeric
- 4 cups (950 ml) cooked Basmati rice
Method
- Put oil in a pot and saute the onions until caramelized, then add the ginger and garlic until brown.
- Once the thorka is made, add the tomato paste and spices.
- Mix until it forms a nice paste.
- Mix the soup and sour cream in a bowl.
- Once nicely mixed add sour cream and tomato soup.
- When all mixed add the whipping cream and tandoori paste.
- Mix well and bring to a boil, let this simmer for half an hour.
- Once simmered add the chicken and let simmer for another half an hour, or until chicken is cooked through.
- Add another pinch of masala at the end for flavor.
- Prepare your rice according to package directions.
- Pour onto rice and enjoy!
