Oh. My. Goodness. This dish is decadent, delicious, satisfying and all-around amazing. The spice combination is nearly addictive, and who knew this was so straightforward to make? We had this for dinner, and then lunches for the rest of the week. Highly, highly recommend.
Combine 6 garlic cloves, 4 tsp finely grated peeled ginger, 4 tsp ground turmeric, 2 tsp garam masala, 2 tsp ground coriander and 2 tsp ground cumin in a small bowl. In a medium bowl, mix 1 1/2 cups 2% milk yogurt (not Greek), 1 T salt and half of the spice mix above. Add 2 lbs skinless, boneless chicken breasts, halved lengthwise. Coat the chicken in yogurt, cover, and chill 4-6 hours or overnight. Cover and chill the remaining spice mixture, too.
In a large heavy pot over medium heat, heat 3 T ghee (clarified butter) or vegetable oil. Add 1 small, thinly sliced onion, 1/4 cup tomato paste, 6 crushed cardamom pods, 2 dried chiles de arbol (or 1/2 tsp crushed red pepper flakes) and stir and cook until the onions are soft and the tomato paste has darkened – about 5 minutes. Add the other half of the spice mixture and cook, stirring often, until the bottom of the pot begins to brown – about 4 minutes.
Add 1 28-oz can whole peeled tomatoes, crushing the tomatoes as you go. Bring to a boil, turn the heat down to a simmer, and stir, scraping the bottom of the pot to get up the browned bits. The sauce will thicken in 8-10 minutes.
Add 2 cups 1/2 and 1/2 (or heavy cream) and 3/4 cup chopped fresh cilantro. Simmer, stirring now and then, until the sauce thickens – 30 to 40 minutes.
Preheat the broiler, line a baking shee with foil, and set a wire rack inside the sheet. Lay the chicken on the rack in a single layer and broil until the chicken starts to black in spots – about 10 minutes. It will not be cooked through. Cut the chicken into bite size pieces and add to the sauce. Simmer and stir occasionally, until the chicken is cooked through – 8-10 minutes. Serve with rice and spicy sauteed spinach.
This recipe is from Bon Appetit.
- 6 garlic cloves, finely grated
- 4 tsp finely grated peeled ginger
- 4 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 cups whole milk yogurt (not Greek)
- 1 T kosher salt
- 2 lb skinless, boneless chicken breasts, halved lengthwise
- 3 T ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de arbol or 1/2 tsp crushed red pepper flakes
- 1 28 oz. can whole peeled tomatoes
- 2 cups half and half (or cream)
- 3/4 cup chopped fresh cilantro
- basmati rice to serve alongside