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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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recipes calls for 4 chicken breasts, 1/2 bunch cilantro, 2 x2 ginger Ingredients:
2 medium spanish onions, diced |
5 garlic cloves, chopped |
2 tbsp ginger, minced |
1 peppers, hot, green |
26 oz crushed tomatoes |
250 ml cream |
3 tbsp butter |
1 lb chicken, thigh, meat only, diced |
1/4 c cilantro, chopped |
1/2 c lemon juice |
1 tbsp tandoori paste |
1 c cashews |
1/4 c cooking oil |
1 1/2 tsp turmeric |
1 tsp cayenne pepper |
1 tsp ground white pepper |
2 tsp salt |
Directions:
1. Marinate diced chicken with lemon juice and Tandoori Masala for at least 30 minutes in the fridge.
2. Turn the stove to Medium-High and in a large, deep pot, heat the oil. Add the onions, cover and stir occasionally allowing them to become translucent (5-8 min). Add the garlic, ginger, optional green chilies. Cook another minute or so, then add the tomatoes, salt, turmeric, cayenne and optional white pepper. For extra creaminess, add pureed cashews (puree cashews with 1/4 c water in a mini blender).
3. Transfer entire mixture to a blender and liquify. (This mixture freezes well. So you could double the sauce recipe and save for another day.)
4. To continue cooking, add the marinated chicken to the tomato sauce and cook on Medium-Low until done. Just prior to serving, add 1/2 the cream and all the butter. If not as creamy as you like, add a bit more cream, adjust the salt, and serve with basmati rice.
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