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Prep Time: 40 Minutes Cook Time: 290 Minutes |
Ready In: 330 Minutes Servings: 4 |
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We just learned how to make this at a local cooking class. So yummy! The double marinade makes the chicken so tender. There's one thing I could use clarification on: as the chicken bakes, it creates a watery, spice-filled liquid. I don't know whether you are supposed to add this liquid to the stock pot, or not! I discarded it, and never missed it - but next time, I will try using it, and see what happens! Ingredients:
1 1/2 lbs chicken tenders, raw (packaged as stir fry chicken ) |
1 1/2 tablespoons lemon juice |
1 teaspoon salt |
1/2 cup plain fat-free yogurt |
1 tablespoon minced garlic |
1 tablespoon ginger paste |
1/2 teaspoon garam masala |
1/2 teaspoon salt |
1/2 teaspoon white pepper powder |
1 teaspoon chili powder |
1 teaspoon cumin powder |
1 tablespoon vegetable oil |
1 tablespoon vegetable oil |
2 tablespoons vegetable oil |
1 yellow onion, chopped |
water, as needed |
1 tablespoon ginger paste |
1 tablespoon minced garlic |
1 teaspoon cumin powder |
1 teaspoon coriander powder |
1 teaspoon turmeric powder |
2 teaspoons chili powder |
1 teaspoon garam masala |
3 dashes salt |
4 ounces diced green chilies, canned |
1 1/2 cups tomato puree, canned |
1 tablespoon lemon juice |
2 ounces butter |
1/2 cup cream |
2 tablespoons green coriander leaves, chopped (optional) |
Directions:
1. Marinade chicken in lemon and salt: Chop the chicken tenders into bite-sized ( tikka ) pieces. Place chicken in a single layer in a shallow food storage container. Add the lemon juice and salt. Stir to mix, or, cover securely and shake to mix. Store covered in the refrigerator for 1 hour.
2. Marinade chicken in yogurt: in a small bowl, mix together the yogurt, garlic, ginger, garam masala, salt, white pepper, chili powder, cumin, and oil. Pour this onto the chicken. Stir to mix, then cover the chicken and refrigerate for 4 hours.
3. Bake chicken: Preheat the oven to 350 degrees Fahrenheit. Transfer the chicken to an oven-safe pan or cast iron skillet; spread into a single layer. Bake the chicken, uncovered, for ten minutes; remove from oven, drizzle with 1 tbsp vegetable oil, then return to oven and bake for another 10 minutes.
4. Saute onion: while the chicken is baking, heat 2 tsbp vegetable oil in a 6 quart stock pot on high heat. Add the chopped onion; saute the onion until the onion is translucent and has slightly browned edges. (Add a little more oil if needed.) Add about 1/4 cup of water, then add the ginger, garlic, cumin, coriander, turmeric, chili powder, garam masala, and salt. Stir to mix.
5. Add chicken and make sauce: Remove chicken from oven; use tongs or a slotted spoon to take chicken out of baking pan and place into stock pot. Saute chicken for 3 minutes. Add in the green chilies, tomato puree, and lemon juice; stir to combine, and bring to a boil. Add butter; remove stock pot from heat, and stir until butter is melted.
6. Cool and add cream: Let the stock pot sit at room temperature for 10 minutes, and then mix in the cream.
7. Serve with steamed white rice, and garnish with chopped green coriander.
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