adapted from The Kitchen Paper
6 tablespoons butter or ghee, divided
2 lbs chicken breasts, cut into 1″ chunks
1 yellow onion, diced
3 garlic cloves, minced*
1 Tbsp fresh grated ginger (or ginger paste)*
1 Tbsp garam masala (more to taste)
1 tsp chili powder
1 tsp ground cumin
pinch cayenne pepper- or more to taste
one 15 oz. can tomato sauce
1 tsp chili powder
1 tsp ground cumin
pinch cayenne pepper- or more to taste
one 15 oz. can tomato sauce
one 8 oz. can tomato sauce
1-2 cups cream (can try using coconut milk)
salt & pepper
cilantro, for garnish
naan bread & rice for serving
1. Using 2 Tbsp of butter/ghee in a large skillet over medium-high heat, cook the onion until beginning to soften — about three minutes. Add the chicken and stir a few times during cooking so each side is browned. They do not need to be fully cooked all the way through. Add 2 TBS more of butter/ghee if needed, and then add the garlic*, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding all the tomato sauce.
1-2 cups cream (can try using coconut milk)
salt & pepper
cilantro, for garnish
naan bread & rice for serving
1. Using 2 Tbsp of butter/ghee in a large skillet over medium-high heat, cook the onion until beginning to soften — about three minutes. Add the chicken and stir a few times during cooking so each side is browned. They do not need to be fully cooked all the way through. Add 2 TBS more of butter/ghee if needed, and then add the garlic*, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding all the tomato sauce.
(*I used 2 TBS ginger-garlic paste instead of the fresh garlic/ginger)
3. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste. If mixture is too thick at this point, thin with some low-sodium chicken broth, or even water. Serve garnished with cilantro, alongside rice and naan.
2. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Add one cup of cream first, and see if you need more. Can add one or two cups. Bring the mixture back to a simmer, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil, or the cream might separate.
3. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste. If mixture is too thick at this point, thin with some low-sodium chicken broth, or even water. Serve garnished with cilantro, alongside rice and naan.
**This dish would be gluten-free when served without Naan bread.**
No comments:
Post a Comment