Cream Chicken
Marinade
Ingredients
1 lb
Boneless, skinless chicken breasts
(cubed)
½ cup
Plain yogurt
¼ tsp
Salt
1 tsp
Ground coriander/cumin mix
¼ tsp
Ground cumin
1½ tsp
Garam masala
¼ tsp
Ground cinnamon
1 tsp
Ginger
(crushed)
1 tsp
Garlic
(crushed)
½ tsp
Red chili powder
2 tsps
Lemon juice
1 Tbsp
Oil
Instructions
1
Mix all the marinade ingredients in a baking tray with chicken and marinate overnight in the refrigerator.
2
Preheat oven to 350°F.
3
Bake chicken for one hour, covered.
4
In a deep saucepan, heat oil and ghee on medium heat.
5
Add cloves and cinnamon, sauté for a few seconds.
6
Add onions, cook stirring continuously until golden in color.
7
Add tomato sauce, paste, and spices.
8
Cook covered on low heat until the oil begins to separate.
9
Blend to smooth with a hand blender.
10
Add cream and blend again.
11
Let the gravy simmer for 5 minutes.
12
Add cooked chicken and the juices from the chicken, as needed for preferred consistency of the gravy.
13
Mix and heat for a couple of minutes.
14
Discard any remaining juices.
Gravy
Ingredients
1 Tbsp
Oil
1 Tbsp
Ghee
3
Cloves
1 inch
Cinnamon stick
2 cups
Onions
(finely chopped)
8 oz
Tomato sauce
(can)
3 Tbsps
Tomato paste
1 tsp
Ground coriander/cumin mix
¼ tsp
Ground cumin
1½ tsp
Garam masala
¼ tsp
Ground cinnamon
1 tsp
Ginger
(crushed)
1 tsp
Garlic
(crushed)
½ tsp
Red chili powder
(or to taste)
½ tsp
Salt
(or to taste)
¼ cup
Whipping cream