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Categories:
olive oil onion garlic ground fenugreek ground ginger cumin cinnamon Garam Masala ground coriander paprika turmeric cayenne black pepper bay leaves chicken broth tomato sauce heavy cream chicken Garam Masala ground coriander lemon shrimp shrimp Garam Masala ground coriander
Viewed: 61 - Published at: 2 years agoIngredients
- 4 tablespoons olive oil
- 1/2 large onion
- 4 garlic cloves
- 1 tablespoon ground fenugreek
- 1 tablespoon ground ginger
- 1 teaspoon cumin
- 1 tablespoon cinnamon
- 3 tablespoons garam masala
- 4 teaspoons ground coriander
- 4 teaspoons paprika
- 2 teaspoons turmeric
- 1/2 teaspoon cayenne
- 1 teaspoon black pepper
- 2 bay leaves
- 1 cup chicken broth
- 2 (29 ounce) cans tomato sauce
- 1 pint heavy cream
- for chicken 2 lbs boneless skinless chicken thighs
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 lemon, juice of
- for shrimp
- 2 lbs shrimp
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
Method
- For a double recipe.
- Sauce.
- Medium dice onion and saute in olive oil for 5 minutes. Add all spices except bay leaves and saute for 5 minutes, adding small amounts of chicken broth as needed to keep spices from burning. Add finely minced or grated garlic. Add tomato sauce and stir. Add cream. Simmer for at least an hour. The longer the better. Add water or broth as needed to thin out. Cut chicken into bite size pieces.Marinate chicken and shrimp (separately) in spices and oil for at least 30. Cook chicken under broiler until done add to sauce. Cook shrimp under broiler until just pink. Add to sauce. Serve over basmati rice with naan.
