Ingredients
Method
Marinade Process:
- In a large bowl, mix together all ingredients, minus chicken until well combined.
- Add chicken pieces, and stir to combine.
- Pour into a large zip lock bag to save fridge space, or cover bowl with plastic wrap.
- Marinade for 30 minutes or up to overnight.
Sauce Process:
- Heat oil in a large skillet to medium-high. When sizzling, add chicken pieces in batches. Don't crowd the pan or chicken will not brown.
- When chicken is browned, place in a large bowl and set aside. You will cook it the rest of the way in the sauce.
- Melt the ghee or butter in the same pan on medium-high heat. Fry the onions until quite soft (2-3 minutes. Scrape up any brown bits as they cook.
- Add ginger, and garlic and saute with onions until fragrant (about 1 minute).
- Add the garam masala, cumin, and coriander. Fry for 20-30 seconds until very fragrant. (This step is VERY important to develop the flavors properly)
- Pour in the canned tomato sauce, cayenne pepper, and salt. Let simmer and stir occasionally for about 10 minutes until sauce thickens a bit. The sauce will become a deep brown/red color.
- Stir the cream through the sauce. Add the chicken and its juices back into the pan and cook for 10 minutes on low-medium heat.
- Serve with fresh cilantro (if desired) and enjoy
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