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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | servings | boneless skinless chicken breasts | 1 | tablespoon | Ground Cinnamon | 1 | tablespoon | cardamom, ground | 1 | tablespoon | cloves, ground | 1 1/2 | teaspoon | Spices, ground cumin | 1 | tablespoon | garlic crushed | 1 | tablespoon | ground ginger | 1 | tablespoon | chili pepper flakes | 1/4 | cup | butter, softened | 2 | cans (28 fl oz) | tomatoes canned, crushed | 1 | medium (2-1/2" dia) | Onion, minced | 1 | teaspoon | cumin, ground | 1 | teaspoon | curry powder | 1 | teaspoon | turmeric, ground | 1 | teaspoon | grounded coriander (dry) | 1 | teaspoon | garam marsala | 1/2 | cup | cilantro, fresh, chopped | 1/2 | cup (8 fl oz) | Greek Yogurt, plain, low fat | 1/2 | cup | cream, half and half, fat free | 1 | tablespoon | raw sugar |
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Steps
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Sequence
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Step
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| | 1 | Cut up chicken breasts in chunks and brine in salt in water,refrigerate for 2 hours (or more). Heat oil add cinnamon (grind sticks if possible), cardomom (grind pods if possible) cloves (grind whole if possible), and cumin (best to grind fresh seeds). Saute for ½ min. Stir in garlic, ginger, onions, and hot peppers another ½ min. Add tomatoes cumin, coriander, turmeric and salt cook another 10 min. Add coriander leaves and garam masala. Stir in yogurt and cream. Add 1 tbsp of raw sugar (optional). Add chicken chunks. Cook on medium until chicken is cooked right through. Serve with chopped coriander on top. |
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