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Categories:
clove garlic ginger ground turmeric Garam Masala ground coriander ground cumin milk yoghurt salt chicken breast vegetable oil onion tomato paste tomatoes heavy cream fresh cilantro Basmati rice
Viewed: 71 - Published at: 2 years agoIngredients
- 6 clove garlic, finely grated
- 4 tsp finely grated peeled ginger
- 2 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 cup whole milk yoghurt
- 1 tbsp salt
- 2 lb boneless chicken breast, halved lengthwise
- 3 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 128 oz can whole peeled tomatoes
- 2 cup heavy cream
- 3/4 cup fresh cilantro
- 1 steamed basmati rice
Method
- Combine garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl.
- Whisk yoghurt and half of spice mixture in a medium bowl.
- Add chicken and turn to coat.
- Cover and chill for 4-6 hours.
- Cover and chill remaining spice mixture.
- Heat vegetable oil in a large pot over medium heat.
- Add onion, tomato paste, and cook, stirring often until tomato paste has darkened and onion is soft.
- About 5 minutes.
- Add remaining half of spice mixture and cook stirring often until bottom of pot begins to brown.
- About 4 min.
- Add tomatoes with juices.
- Bring to a boil,reduce heat and simmer stirring often and scraping up browned bit from bottom of pot until sauce thickens about 8-10 minutes.
- Add cream and chopped cilantro.
- Simmer, stirring occasionally, until sauce thickens for about 30-40 minutes.
- Cut the chicken into bike size pieces and than fry it.
- Add it to the sauce and simmer for about 8-10 minutes.
- Serve with rice and cilantro springs.
