Ingredients: 4 pieces boneless, skinless chicken thighs,2 cups buttermilk,2 cloves garlic, minced,1 teaspoon salt,1/2 teaspoon black pepper,1/2 teaspoon cayenne pepper,1/4 teaspoon ground coriander,1/4 teaspoon cumin,1/4 teaspoon cardamom,1 tablespoon oil,1 small onion, minced,2 tablespoons butter,2 teaspoons lemon juice,2 teaspoons ginger, finely grated,2 garlic cloves, minced into a paste,2 teaspoons garam masala, divided,1 bay leaf,1 can (14.5 oz. can) tomato sauce,1 can (14.5 oz. can) petite diced tomatoes,1 pint whipping cream,1 bunch chopped cilantro, to taste
Instructions:
- Combine first 9 ingredients and marinate overnight.
- Heat 1 tablespoon oil in a large saucepan over medium high heat.
- Saute onion until soft and translucent.
- Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute.
- Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently.
- Stir in cream.
- Reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Season with salt and pepper.
- Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillet over medium heat.
- Cook chicken until lightly browned, about 10 minutes.
- Reduce heat, and season with 1 teaspoon garam masala and.
- Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
- Stir cooked chicken into sauce.
- Mix together cornstarch and water, then stir into the sauce.
- Cook for 5 to 10 minutes, or until thickened.
- Top with cilantro, if desired.
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