Marinade for about a pound of chicken breast cut up into 2″ thick pieces;
1/3 cup of yogurt
2 teaspoons of minced garlic
1 teaspoon of red food coloring or paprika
1 tablespoon of garam masala
1 teaspoon of turmeric powder
Salt, black pepper and cayenne pepper to taste
Mix all of the above.
Marinate the chicken in the marinade for at-least 30 minutes. Broil the chicken for 6-8 minutes on each side for even cooking in a preheated oven or on a grill top.
For the sauce/gravy;
1 onion
2-3 ripe tomatoes
2 tsp garlic
Blend all the above.
You will also need;
2 Tbsp Tomato paste
Dry masala:
1 Tbsp Garam masala
1 tsp turmeric powder
1 teaspoon of red food coloring or paprika
1/2 Tbsp dried fenugreek leaves
Salt, black pepper and cayenne pepper to taste
1/2 cup of full cream
1-2 cups of water
Sauté the onions garlic and tomatoes puree for about 10-12 minutes in 2 Tbsp of oil till the rawness of the onion fades away. Add 2 tablespoon of tomato paste and mix well. Cook for another 8-10 minutes till the mixture separates on the edges and you can see the oil on top of the sauce. Add the dry masala and cook for another 4-5 minutes. Add the chicken and toss well. Add the cream and one cup of water.Mix well and continue to simmer with a cover on low to medium heat for 8 to 10 minutes. Add more water if you desire a thinner sauce.
Finish off with 1 teaspoon of sugar. Mix well and serve with Saffron rice and/or Naan!
