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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This classic masala is often the first dish many try when exploring Indian food. Easy to prepare and its slightly spicy tomato cream sauce is addictive. The chicken needs to marinate overnight, so plan accordingly. Ingredients:
1 cup plain low-fat yogurt |
2 garlic cloves, minced |
1 tablespoon fresh ginger |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon ground cardamom |
1 teaspoon cayenne pepper |
1 teaspoon ground turmeric |
1 1/2 pounds skinless, boneless chicken breast |
2 tablespoons vegetable oil |
1 large onion |
2 garlic cloves |
1 teaspoon fresh ginger |
2 tablespoons garam masala |
2 teaspoons pure chile powder |
1 teaspoon cayenne pepper |
28 oz canned tomatos |
1 pinch sugar |
1 cup fat free half and half |
Directions:
1. 1MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
2. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet.
4. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
5. Transfer to a cutting board and cut it into 2-inch pieces.
6. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
7. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
8. Add the tomatoes with their juices and the sugar and season with salt and pepper.
9. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
10. Add cream andcook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
11. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
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