Ingredients
Scale
- For the marinade:
- 1 cup plain yogurt
- 2 Tbls. lime juice
- 1 Tbls. garam masala
- 2 tsp. tumeric
- 1 tsp. cumin
- 3 garlic cloves, minced
- 1 Tbls. fresh ginger root, minced
- 1 tsp. salt
- 4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes
- For the masala sauce:
- 1 medium onion, roughly chopped
- 2 cloves garlic, chopped
- 1 1-inch piece peeled ginger root, roughly chopped
- 1 whole red chili, minced
- 2 Tbls. butter
- 3 tsp. garam masala
- 2 large tomatoes, finely chopped
- 1 8-oz can tomato sauce
- 1 cup heavy cream
- salt to taste
- 1/4 cup chopped cilantro
Instructions
- Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
- Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You’ll want the chicken to finish cooking in the sauce.
- Combine onion, garlic, ginger, and red chili in a food processor until smooth. Heat the butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently.
- Add garam masala, tomatoes, and tomato sauce. Lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
- Add chicken, and cook for another 15 minutes. Add heavy cream, and cook on low to let the sauce thicken, 5-10 minutes.
- Sprinkle with cilantro and serve with basmati rice, naan bread, chopped cilantro and lime wedges.