Simple and easy way to make this famous dish from India.
Full flavour of the Garam Masala spice and milky, buttery tomato gravy.
- 2-3 pieces boneless chicken breast
- Rice or Bread for sides
- Milk or Cream
- Plain yoghurt
- Tomato paste
- 1/2 cup plain yoghurt
- 1 tbsp fresh grated ginger
- 2 cloves minced garlic
- 1 tbsp fresh lemon juice
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chili powder or cayenne pepper powder
- 1/2 tsp salt (I use Himalayan Pink salt)
- 1 tbsp butter or ghee or olive oil
- 1/2 cup tomato puree or tomato paste
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 cup milk or cream
First, cut chicken breast into small to medium size dice bites. Prepare the marinated and mix all together in a bowl before putting in the chicken.
Put in the chicken and mix again until even.
Marinate the chicken for 24 hours but if you don’t have time, 30 mins to an hour should be enough for the chicken to absorb the spices.
Heat 1 tbsp butter or ghee on the pan (high heat) and fry the chicken for more or less 5 mins. The chicken will not browned because of the marinate.
Take it out of the pan, and fry again for the second time for another 5 mins or until the chicken is fully cooked.
Add on 1/2 cup of tomato sauce to the chicken, milk or cream, sugar and salt. Turn down the heat to low and simmer it for around 20 minutes.
Taste it if it needs more salt or any other spices. Garnish with left over cream and some cilantros.
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