Delicious Americanized pseudo-Indian food with (gasp!) less butter.
- 1.25 lb chicken breasts or thighs
- 3 Tbsp butter
- 3 cloves garlic
- 1 medium onion
- 1 inch fresh ginger
- 1 Tbsp garam masala
- ¼ tsp cayenne pepper
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- ½ cup plain yogurt
- 2 cups dry rice (+ 4 cups water)
Source: Budget Bytes
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 4-6 servings
I'm often impatient and don't simmer this for the recommended one full hour, and the world hasn't ended yet.
- Cut the chicken into bite-sized (or somewhat larger) chunks. Dice the onion. Mince the garlic and ginger.
- In a large pot, melt the butter over medium high heat. Once hot, and the chicken and brown on all sides. (It doesn't need to be cooked through; the simmering later will take care of that.) Remote the chicken and set aside.
- Reduce heat to medium and saute the onion, garlic, and ginger for 2-3 minutes. Add the spices and cook and stir for 2 more minutes.
- Add the tomato sauce and diced tomatoes. Stir and add back in the chicken. Simmer for 1 hour or until the chicken is tender and cooked through.
- While the pot is simmering, cook the rice.