Pardeep
๑۩۩๑┼●ℛŐŶ
- There is a good reason why most Indian restaurants I’ve been to have this dish on their
just whip up a batch of that to use in this quick recipe. You can get garam masala at an Indian food
store, or online, or try this recipe without it to see if you still like it.
Ingredients:
8-10 pieces of Tandoori Chicken
3 cups canned tomatoes in tomato puree
4 green chilies, seeded and chopped fine,
4 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons salt
1 ½ cups heavy cream
2 teaspoons garam masala
¼ cup cilantro leaves, chopped
Directions follow below....
are slightly browned. Set them aside in a bowl as you finish each batch until all are done.
Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a
little. Then add the cream and salt and combine. Then add the seared chicken pieces along
with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce
to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show
that the fat in the cream is starting to separate. You must check and stir the sauce often to make
sure that the cream does not scald or burn and give a bad taste to the dish.
in the fridge or freezer for reheating later.
8-10 pieces of Tandoori Chicken
3 cups canned tomatoes in tomato puree
4 green chilies, seeded and chopped fine,
- [or ½ teaspoon ground red chili
pepper to taste]
- chopped fine
4 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons salt
1 ½ cups heavy cream
2 teaspoons garam masala
¼ cup cilantro leaves, chopped
Directions follow below....
- If you like, you may de-bone the chicken pieces for easier handling in this recipe.
- Combine the tomatoes, chilies and ginger and set aside.
- Please 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium
are slightly browned. Set them aside in a bowl as you finish each batch until all are done.
- Add the cumin and paprika to the buttery pan along with any chicken juices that have
Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a
little. Then add the cream and salt and combine. Then add the seared chicken pieces along
with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce
to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show
that the fat in the cream is starting to separate. You must check and stir the sauce often to make
sure that the cream does not scald or burn and give a bad taste to the dish.
- When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish
in the fridge or freezer for reheating later.
