VE3HBD
11-01-2006, 08:02 AM
Serves 2-4, depending on how hungry you are.
You will need:
2 or 3 boned, skinless and fileted chicken breasts
Small container or table cream
4 tablespoons of butter
2 tablespoons of Garam Masala
1 teaspoon cumin
2 tablespoons chilli powder (to taste)
A small pile of ground, fresh ginger root (to taste)
A few garlic segments (again, to taste)
Half an onion
2 tomatoes
2 tablespoons of lemon juice
1 large can, tomato sauce (or crushed tomatoes)
Cut the chicken up in to cubes. Fry it in some oil of your choice, until it is cooked. Use a large pan with high sides, as it will be holding the sauce. You could even use a saucepan if you like.
Add the garlic, onion and ginger just as the chicken is getting done - to make sure they get nice and browned.
When the chicken is cooked, add cream, tomatoes, spices (only 3/4 of the Garam Masala), and some black pepper.
Simmer the concoction for about 30 minutes, constantly stirring so it doesn't burn on the bottom of the pan.
At about 30 minutes, add the butter and the rest of the Garam Masala.
When the sauce has thickened to an acceptable thickness (a nice creamy consistency), add the lemon juice and remove from heat.
Serve on indian naan bread, or a nice warm pita. Put the sauce in a large bowl, and let the diners spoon the chicken and sauce onto their bread.
You can find fresh Garam Masala in most Asian, middle eastern or Indian grocery stores. If you like, substitute Tandoori Masala or your own mix (Coriander, Cumin, Curry, Fennel, Cinnamon, Ginger Powder, Mace and Tumeric).
You will need:
2 or 3 boned, skinless and fileted chicken breasts
Small container or table cream
4 tablespoons of butter
2 tablespoons of Garam Masala
1 teaspoon cumin
2 tablespoons chilli powder (to taste)
A small pile of ground, fresh ginger root (to taste)
A few garlic segments (again, to taste)
Half an onion
2 tomatoes
2 tablespoons of lemon juice
1 large can, tomato sauce (or crushed tomatoes)
Cut the chicken up in to cubes. Fry it in some oil of your choice, until it is cooked. Use a large pan with high sides, as it will be holding the sauce. You could even use a saucepan if you like.
Add the garlic, onion and ginger just as the chicken is getting done - to make sure they get nice and browned.
When the chicken is cooked, add cream, tomatoes, spices (only 3/4 of the Garam Masala), and some black pepper.
Simmer the concoction for about 30 minutes, constantly stirring so it doesn't burn on the bottom of the pan.
At about 30 minutes, add the butter and the rest of the Garam Masala.
When the sauce has thickened to an acceptable thickness (a nice creamy consistency), add the lemon juice and remove from heat.
Serve on indian naan bread, or a nice warm pita. Put the sauce in a large bowl, and let the diners spoon the chicken and sauce onto their bread.
You can find fresh Garam Masala in most Asian, middle eastern or Indian grocery stores. If you like, substitute Tandoori Masala or your own mix (Coriander, Cumin, Curry, Fennel, Cinnamon, Ginger Powder, Mace and Tumeric).