INGREDENTS
– The Marinade
- ¼ cup plain yoghurt
- 2 tsps garam masala
- 2 tsps paprika
- ½ tsp ground black pepper
- ½ tsp ground coriander
- 1 lb. chicken breasts, cubed
– The Sauce
- 3 Tbsps. Vegetable oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- 1 Tbsp. minced garlic
- 1 Tbsp. freshly grated ginger
- 2 medium tomatoes, diced
- ½ cup tomato paste
- ¼ cup water
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ cup cream
- ½ tsp salt (or to taste)
Step 1
In a large bowl, add the marinade ingredients and combine.
Step 2
Add the cubed chicken and toss to coat.
Step 3
Refrigerate for 2 hours, covered.
Step 4
In a large saucepan, heat the oil, then toast the cumin seeds for 3 minutes or until aromatic.
Step 5
Stir in the onion and saute until soft.
Step 6
Add the garlic and ginger and cook until onion starts to brown.
Step 7
Add the chicken and combine.
Step 8
Stir in the tomatoes, tomato paste and water and cook for about 10 minutes,
Step 9
Add the garam masala, coriander and turmeric.
Step 10
Stir in the cream and combine.
Step 11
Cover and simmer for another 10 minutes.
Step 12
Season with salt to taste.
Step 13
Serve over rice.
