Base Ingredients:
36 Ounces cubed raw chicken breasts
1 Cup Greek Yogurt
2 TBS Minced Garlic
1 TBS Minced Ginger
2 TBS Spice Spice Baby Curry in a Hurry
1 TSP Turmeric
1 TSP Cumin
1 TSP Cayenne Pepper (or Kashmiri Pepper if you can find it)
2 TBS Vegetable Oil
Sauce Ingredients:
2 TBS Butter or Ghee (Indian clarified butter)
1 Large onion Minced (I do puree mine in the food processor)
1 ½ TBS Minced Garlic
1 TBS Minced Ginger
2 TBS Curry in a Hurry
1 ½ TSP Cumin
1 TSP Turmeric
1 TSP Ground Coriander
1 14 Ounce Can Tomato Sauce
1 TSP Salt
1 ½ Cup Heavy Cream
More Cayenne if you want…..
Method for the Base:
In a mixing bowl.
Mix the Spices and cubed chicken together with the yogurt, and let marinate for an hour or two. (or overnight if it’s easier)
In a large Stock Pot:
Heat your oil over medium high heat.
Add the pieces of chicken (its ok if a little marinade is stuck to it) and let this sauté 3 Minutes, flip the chicken chunks and sauté another 3 minutes.. Be careful, it may splatter a little. You may need to do this step in 2 times, depending how big your pot is.
Once cooked, take the chicken chunks out of the pot with a slotted spoon. Retain the liquid in the pan. You are going to use this pan for the sauce as well.
Method for the Sauce:
Add the minced onion, spices and butter to the stockpot, and cook for 15 minutes, stirring occasionally. Add the tomato sauce and cook 5-10 more minutes at a steady simmer. Add the heavy cream and stir. Reduce to a very low heat.
Finishing Touches:
Add the Chicken back into the sauce. Bring to a simmer and let it simmer for 10-15 minutes.
Adjust the seasoning (here is when you want to add more Cayenne if you like it spicy)
I serve this over cooked Basmati Rice or Couscous. To make a great basmati rice, rinse the rice under cold water two times. Then cook one part rice to 2 parts water. To get the authentic Indian flavor.