Delicious and creamy combination of Indian spices with tender pieces of boneless chicken.
|6||Cloves garlic, minced|
|4 tsp||(20 mL) Freshly grated ginger|
|4 tsp||(20 mL) Turmeric|
|2 tsp||(10 mL) Garam masala|
|2 tsp||(10 mL) Ground coriander|
|2 tsp||(10 mL) Ground cumin|
|1.5 cups||(375 mL) Yogurt|
|1 tsp||(5 mL) Kosher salt|
|2||Packages (4 pieces) Mina™ Boneless Skinless Chicken Breasts, cut into 1” (2.5 cm) pieces|
|3 tbsp||(45 mL) Ghee or vegetable oil|
|.25 cup||(60 mL) Tomato paste|
|6||Cardamom pods, crushed|
|.5 tsp||(2 mL) Red chili flakes|
|1||(28 oz/796 mL)) Can diced tomatoes|
|2 cups||(500 mL) Whipping cream|
|.75 cup||(175 mL) Fresh cilantro, divided|
COMBINE garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl.
WHISK yogurt, salt and half the spice mixture in a medium bowl, add chicken and toss to coat. Cover and refrigerate for at least 4 hours or up to overnight. Reserve the remaining spice mixture for later.
HEAT ghee in a large pot over medium heat. Add onions, tomato paste, cardamom and chilli flakes. Cook stirring frequently for 3-4 minutes. Add reserved spice blend and continue to cook, stirring often, for 3-4 minutes or until a golden colour develops. Add tomatoes, bring to a boil, reduce heat and simmer, stirring frequently, for 8-10 minutes. Add cream and ½ cup (125 mL) of the cilantro. Simmer stirring occasionally until sauce thickens, about 30-35 minutes.
PREHEAT broiler to high heat. Arrange chicken on a parchment lined baking sheet. Broil chicken for 8-10 minutes, turning once until char marks appear. Remove chicken from heat and add to sauce. Stir to combine. Allow to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Garnish with remaining cilantro before serving.
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