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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I tried this dish and an Indian buffet and fell in love. I tried one recipe on here and immediately changed the recipe, brought some to an Indian co-worker and she loved it as well. I made it with basmati rice and fresh mint from my garden. The only thing in this dish that is not light is the heavy cream I use. Enjoy Ingredients:
2 tablespoons butter (or enough to brown garlic and onions in) |
1 medium white onion, chopped |
1 -2 garlic clove (chopped) |
3 -4 chicken breasts (cut into bite size pieces) |
1 teaspoon ginger |
1 teaspoon chili powder |
1 teaspoon turmeric |
1 teaspoon cinnamon |
1 teaspoon pepper |
1/2 teaspoon salt |
1 tablespoon tomato paste |
1 teaspoon garam masala |
3/4 cup heavy cream |
1 (15 ounce) can drained diced tomatoes |
1 -2 tablespoon sugar, to taste (i like this dish a little sweet) |
Directions:
1. Combine spices and mix in chicken; set aside.
2. Sauté onion garlic and tomatoes.
3. Add seasoned chicken, cook for about 5 minutes on medium high-high.
4. Add cream and tomato paste; stir well.
5. Cover, lower heat to medium and simmer till chicken is cooked through.
6. Add sugar to taste.
7. Serve over rice or with Naan bread.
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