Ingredients:
4 whole skinless, boneless chicken breasts
1 tsp red chili powder
2 tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
3 large fresh lemons for juice
11/2 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp white pepper
2 ounces (softened) butter
2 cups half & half
11/2 Tbsp tomato paste
1/2 cup vegetable oil
1 tsp salt to taste
green onion slivers and small chunksof tomato (for garnish)
(Spices can be obtained from an Indian grocery store ) Portions have been scaled down from restaurant proportions
Cooking Method:
1. Cut 4 whole skinless and boneless chicken breasts into
small chunks. Add ginger, garlic, 3/4 tsp cumin, 1/2 tsp
turmeric, 1 tsp garam masala and 1/2 tsp red chili
powder, salt and squeezed lemon juice. Mix well and
let the chicken marinate for twenty-four hours.
2. After marinating, brush the chicken with a little oil.
Then skewer and roast the chicken pieces in the
Tandoor (Indian clay oven that uses mesquite charcoal).
If you don’t have a Tandoor, roast the chicken in an
oven for 20 minutes at 375º F. Baste the chicken with
oil and continue roasting until fully cooked.
3.In a bowl, add half & half, tomato paste,
1 tsp garam masala, 1/2 tsp turmeric powder,
3/4 tsp cumin powder, coriander and white pepper.
Whisk thoroughly.
4. Transfer liquid mixture to a sauté pan. Reduce mixture
in half while stirring constantly for approximately
4 minutes over high heat. Add chicken pieces and
continue to sauté.
5. Add butter and salt. Continue to stir well, just enough
to make a thick gravy and bring it to a boil on high.
Reduce the heat.
6. Stir gently to coat all the chicken pieces with tomato
gravy and simmer for 10 minutes.
7. Pour into a serving bowl, garnish with chopped green
onion slivers and whole cilantro leaves. Serve hot!
