Marinade
1 pound boneless, skinless chicken meat
¼ cup plain yogurt
½ teaspoon coriander
½ teaspoon paprika
½ teaspoon salt
Tomato Butter Sauce
1 tablespoon butter or vegetable oil
1 tablespoon ginger root paste
1 tablespoon garlic paste
28-ounce can whole tomatoes
2 teaspoons dried fenugreek leaves
1 teaspoon ground red chili flakes
½ teaspoon paprika
½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon salt
1 cup whipping cream
Garnish
2 tablespoons whipping cream
½ teaspoon garam masala
1 tablespoon finely chopped green onion
Combine yogurt, the ½ teaspoon ground
coriander and ½ teaspoon paprika in a medium bowl. Add chicken
and stir until coated. Marinate a couple of hours or overnight
in the refrigerator. Remove and place in a lightly-oiled
casserole and cook covered at 350 degrees for 30 minutes, remove
cover and cook another 5 minutes. Set aside.
Strain the whole tomatoes from the can and
reserve the juice. Using a blender, swirl the solids until
smooth.
In a large pan, combine oil with the garlic
and ginger pastes and sauté for 5 minutes.
Add the smooth tomatoes, the reserved
tomato juice and the rest of the seasonings. Cook over medium
heat stirring occasionally for about 10 minutes. Reduce heat to
a simmer and add the cream while stirring. Simmer for about 30
minutes.
Cut the reserved chicken meat into 1-inch
cubes and add to the simmering butter sauce.
Carefully spoon the chicken and sauce into
a large serving bowl and drizzle with the 2 tablespoons of cream
and sprinkle with the garam masala and green onion.
Serve with basmati Indian steamed rice and
assorted chutneys.
Click here to see
Sanjay's tip
January 2010
