0 servings
What you need
cup plain yogurt
in fresh ginger
cup water
tbsp oil
clove garlic clove
tsp black pepper
cup white rice
bunch cilantro
cup heavy cream
tbsp ginger garlic paste
tsp red pepper
tsp salt
tbsp butter
lb chicken
tsp turmeric powder
tsp garam masala
Instructions
1. Cut chicken thighs into bite sized pieces. 2. In a bowl, add the yogurt, ginger garlic paste, tandoori masala, salt and pepper. 3. Mix everything together and add the chicken. Mix well. Marinate chicken for at least 30 minutes. 4. Mince ginger and garlic. 5. Finely dice onion. 6. In a pan on medium high heat, add the marinated chicken. Sear until cooked, about 8 minutes each side. 7. Remove from heat and set aside. 8. In the same pan, add oil and add the minced ginger and garlic. 9. Fry for 2-3 minutes and then add the diced onions. 10. Add the crushed red pepper, tumeric powder, and garam masala. 11. Mix well. Add the canned crushed tomatoes. Mix well and bring to a simmer. 12. Pour the sauce into a blender and blend until smooth. 13. Pour back into the pan and add the cooked chicken. 14. Simmer for 5 minutes. Add the heavy cream. Mix. Finish with a tablespoon of butter. Mix and garnish with fresh cilantro. Simmer for another 2-3 minutes. 15. Serve hot with a side of white rice.