Ranjiv gave me this recipe. A friend of his teaches cooking classes and gave it to him. Ranjiv suggests using boneless chicken thighs instead and says it’s easy, tastes fantastic, and cheaper than going to a restaurant. The sauce can be made in bulk and frozen without any cream or garnishes. Always add the cream on the day you plan to serve the dish.
- 2 Breasts Boneless Chicken
- 2 Tablespoons heap full Yogurt
- 1 level Teaspoon fresh garlic paste
- 1 level teaspoon fresh ginger root paste
- 1 teaspoon of Teaspoon of Tandoori Powder
- ½ Teaspoon of Garam Masalla
- ½ Teaspoon of red chili powder
- Salt to taste
- 1 Tablespoon vegetable oil (Corn)
- 2 Tablespoons of Butter
- 1 Medium Red onion finely chopped
- 1 Green Chili finely chopped
- 2 Sticks Cinnamon Bark about an inch long
- 5 pods of Green Cardamom Pods mashed
- 1 Teaspoon fresh ginger paste
- 1 Teaspoon fresh garlic paste
- 1 can 14oz crushed Tomatoes
- ½ teaspoon Turmeric
- Salt and pepper to taste
- ½ teaspoon of Garam Masalla
- 1 small can Tomato Paste
- ½ Pint 10% Table cream or Whipping Cream
- 1 Table spoon fresh chopped coriander
- 2 Tablespoons of toasted Almond flakes
- 1 pinch of Spanish Saffron
Cut up the chicken breast into same size cubes (1”) and put them in a mixing bowl. Add all the marinade ingredients except the yogurt, oil and the salt. Mix well and then add the yogurt and mix well. Now add the oil and mix well and allow it to marinade for a minimum of two hours.
Preheat the oven to 450 to 475 degrees. Spread your chicken on a cookie sheet and sprinkle salt to taste and place the cookie sheet in the preheated oven until golden brown. Remove from the oven and let it sit while you prepare the sauce.In a sauce pan heat the butter and add the chopped onions, cinnamon sticks and the cardamom pods and stir well. As the onions start to caramelize add the ginger and garlic paste and mix well make sure that the pastes do not burn. Add the crushed tomatoes, turmeric, salt and pepper and the Garam Masalla. Keep stirring and cook the mixture for at least 10 minutes on medium heat. Remove the cinnamon sticks and the cardamom pods and discard.
Using a hand held blender carefully puree the mixture. Now add the chicken including any juice that may be on the cookie sheet and stir the chicken well in the sauce. Gently add the fresh cream and keep stirring and allow the chicken to simmer on low heat ensuring that the sauce does not scald to the bottom of the pan.Once you are ready to serve add the pinch of saffron and stir well. Place the chicken in your serving dish and garnish it with the coriander and the toasted almonds.
Serve it piping hot with Jeera Rice or Hot Buttered Naan Bread.