Recipe found HERE
1 1/2 Lbs chicken breast, chopped into bite size pieces
Marinade
1 cup plain yogurt
2 Tablespoon lemon juice
2 teaspoon cumin
2 teaspoon red pepper
2 teaspoon black pepper
2 teaspoon garam masala
1 teaspoon methi powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger
Sauce
1 Tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 teaspoon ground coriander
2 teaspoon methi powder
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon
salt
1 can (14.5oz) tomato sauce
1 can tomato paste (8 oz)
2 cups heavy whipping cream
1/4 cup cilantro (optional)
Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients. Put in the fridge for 1-2 hours then discard the marinade.
Cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. I cook it with some butter in the pan.
Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.
Add coriander, cumin, paprika, garam masala, methi powder and salt. Stir to combine Stir in tomato sauce and paste and simmer for 15 minutes until thickened
Add the cooked chicken to the sauce and stir in the cream. Serve with white rice, naan and mango chutney and garnish with fresh cilantro.
