Ingredients
4 boneless, skinless chicken breasts
1/2 t gr cumin
1/2 t gr coriander
1/4 t cayenne pepper
1 t salt
3 T vegetable oil
1 c whole fat yogurt
1 T fresh grated ginger
2 minced garlic cloves
2 T vegetable oil
1 minced onion (1 cup)
2 minced garlic cloves
2 t fresh grated ginger
1 T tomato paste
1 T garam masala
1 serrano chile, stemmed, seeded & minced
1 28-oz can crushed tomatoes
2 t sugar
1/2 t salt
2/3 c cream
1/2 c chopped cilantro
Preparation
Mix 1/2 t gr cumin, 1/2 t gr coriander, 1/4 t cayenne pepper and 1 t salt together and sprinkle over both sides of chicken. Cover & chill for 30 min.
Mix yogurt, 1 T fresh grated ginger, 2 minced garlic cloves & 2 T veg oil together and set aside.
After 30 min, remove chicken from fridge, dip into yogurt sauce and place on a baking sheet (elevated grate placed on sheet recommended). Broil 10-18 min depending on broiler strength turning once for even broiling. Remove from broiler & chop into bit-sized cubes.
Heat 3 T veg oil until oil is just smoking. Add minced onion & cook until tender (8 min). Add 2 minced garlic cloves, 2 t fresh grated ginger, 1 T tomato paste, 1 T garam masala, and minced serrano chile. Cook for 3 min, stirring often. Add crushed tomatoes, 2 t sugar, and 1/2 t salt. Simmer 15 min. Stir in cream and cilantro. Add chicken to sauce and serve over basmati rice.
