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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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My Mom got this recipe from a friend who moved to the States from India. We always made this recipe growing up and it's still a favorite. You can control the heat by decreasing or increasing the red pepper. It is medium heat the way it is written. Ingredients:
8 ounces sour cream |
1 small onion, chopped |
1 teaspoon salt |
1 teaspoon red pepper flakes |
4 cloves garlic, minced |
1/2 teaspoon ginger powder |
2 lbs cut-up chicken, with deep scores in them (i often use 6 skinless, boneless breasts) |
4 tablespoons cooking oil |
1 teaspoon mustard seeds |
1 teaspoon turmeric |
1 teaspoon garam masala |
1 medium onion, chopped |
1 tomato, chopped |
3 ounces tomato paste |
1 cup water |
salt |
cooked basmati rice |
Directions:
1. Mix together first 6 ingredients in a large bowl with a lid.
2. Add chicken and cover.
3. Place in fridge to marinate at least 3 hours- preferably over night.
4. In a large, deep frying pan or electric skillet, heat cooking oil on medium.
5. Add mustard seeds and cook until they pop (you may want to cover the pan during this).
6. Add tumeric, garam masala, medium onion, tomato and tomato paste.
7. Simmer 15 minutes, stirring occasionally.
8. Add the chicken and sour cream mixture.
9. Simmer on medium for 15 minutes.
10. Add 1 cup water and salt.
11. When mixture comes to a boil, cover and simmer on low for about 45 minutes.
12. Serve chicken with the lovely gravy it is in over basmati rice and poori if available.
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