1 ½lbs.chicken(chicken breast; cut into ¼ inch cubes)
1cupplain yogurt or kefirdo not use Greek yogurt
Spice Mix Ingredients
Spice Mix Ingredients
¼teaspoonsalt
2teaspoonsgaram masala
1teaspooncayenne pepper
2teaspooncorianderground
1teaspooncuminground
¼teaspoonturmeric
Sauce Ingredients
2tablespoonsoil
1largeyellow onionchopped
4tablespoonsbutter
1teaspoongrated ginger
3clovesgarlicminced
¾cuptomato sauce
1tablespoonred curry paste
¾cupcoconut milk
2tablespoonsturmeric
½teaspoondried fenugreek leaves(Kasoori Methi)
6cardamom pods (optional)toasted and ground
3whole cloves (optional)toasted and ground
salt and pepper to taste
Instructions
Marinate Chicken
Cut chicken breasts into ¼ inch cubes
In a small bowl, combine yogurt and Spice Mix ingredients; mix well; place cubed chicken in a bowl or big plastic bag and pour marinade over chicken; coat chicken well; refrigerate for at least 30 minutes
Prepare Seasonings
In a hot dry skillet, on medium heat, toast cardamom pods and cloves for about 4 minutes; then, place them in a coffee grinder and grind them finely; reserve for sauce
Cook the Chicken
In a large stockpot, add oil and brown marinated chicken until the internal temperature reaches 165ºF; remove chicken to parchment lined baking sheet and set aside
Make the Sauce
In the same large stockpot, heat oil to medium temperature; add onions, ginger and garlic; saute for a few minutes
Add tomato sauce, coconut milk, butter and red curry paste to chicken mixture; combine well
Add remaining seasonings and spices; add cubed, cooked chicken back to skillet; coat well; allow to simmer then serve over basmati rice; garnish with cilantro
Notes
At first glance, this recipe looks complicated due to all of the seasonings and spices, but it's really not...here's the break-down:
Marinate the chicken; grind the cardamom pods and cloves; make the seasoning spice
Cook the chicken; remove chicken from skillet
Add everything else to skillet (except the chicken); allow flavors to combine
Add the chicken back into the sauce; let it simmer; serve over basmati rice
After you've seasoned and cooked the chicken and made the sauce, taste for salt and heat. If you want more heat, add red pepper flakes, cayenne or red curry paste; if you want less heat, add more coconut milk