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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Flavorful in a buttery cream sauce. Start marination the night before, preferably 24 hours. Ingredients:
1 lb chicken breast (about 2 breasts) |
2 tablespoons spicely organic tandoori masala mixed herbs |
1 teaspoon cayenne powder (to taste, may use less) |
8 ounces plain yogurt |
1 tablespoon lemon juice |
1 tablespoon olive oil |
4 ounces butter |
2 tablespoons ketchup |
1 tablespoon honey |
1/4 cup onion (finely diced) |
1/4 cup tomato (finely diced) |
1/2 cup cream |
Directions:
1. Cut Chicken Breasts into bite size pieces, removing all fat. Place in a container stir 1 Package of Spicely Organic Tandoori Masala Seasoning, 1/2 to 1 teaspoon of Cayenne Pepper to taste, 8 ounces of plain yogurt and 1 Tablespoon of Lemon Juice until combined. Stir in Chicken, cover and refrigerate to let Chicken marinade. Best to marinate for twenty four hours.
2. Finely Dice 1/4 Cup Onion and 1/4 Cup Tomato and set aside for later.
3. Place Olive Oil into a large stop-top pan or Wok, and heat on medium high. May need to add a little oil, just enough to coat bottom of pan. Place Chicken pieces into hot pan and spread out so that each piece touches the bottom of the pan. Do not wipe off marinade. Let cook for about 5-10 minutes, or until done on that side. Then take a fork and turn over each piece of Chicken over individually. Let cook for a couple of minutes. Shake in finely diced Onion and Tomato, add butter in 1 Tbsp pats around pan, ketchup, and honey. Mix in ingredients and let simmer for about 10 minutes. Stir in Cream and let simmer for about 5 minutes.
4. Best served over Saffron Rice or Basmati Rice.
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