The star of this week's recipe is the unique and exotic flavor of the Garam Masala blend that is used in the sauce of this dish. This is an extremely flavorful Indian-based recipe that is loaded with flavor and a bit of a kick. Don't be afraid to try this recipe because of the spiciness of this dish - the combination of all the spices make this dish taste incredible and the spices do not overpower the great flavors. Make sure you use all of the spices listed in the ingredients - the difference in good quality spices really comes through with this recipe.
Ingredients:
1 1/2 lbs boneless and skinless chicken thighs
Marinade (combine all of the below ingredients together):
1 cup plain yogurt
2 Tblspn lemon juice
1 1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp black pepper
1 tsp True Cinnamon
1 tsp salt
1 piece minced ginger
Sauce:
2 Tblspn butter
1/2 medium onion, chopped (large chunks)
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1/2 tsp ground cumin
1 tsp paprika
1 tsp Garam Masala
1/2 tsp salt
1 (8 oz) can tomato sauce
1 cup whipping cream (or light cream)
1/4 cup chopped fresh cilantro or parsley
Cut the chicken thighs into large cubes. Marinate the chicken in the above marinade (in the refrigerator) for at least 4 hours. Discard the marinade. Melt 1 Tblspn of the butter in a large fry pan and add the marinated chicken. Cook the chicken until done. Drain the pan and set the chicken aside.
Make the sauce: In a fry pan, melt 1 Tblspn of butter on medium heat. Add the garlic, onion and jalapeno and cook for 1 minute. Stir in the coriander, cumin, paprika, Garam masala and salt. Add the tomato sauce and stir. Simmer for 15 minutes. Stir in the cream and simmer to thicken (about 5 minutes). Add the cooked chicken to the sauce. Simmer for an additional 5 minutes. Serve the sauce/chicken over steamed rice and garnish with the chopped cilantro/parsley.
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