“This is a delicious recipe that I found online through Pinterest. I do this a little differently than the recipe states. I season the chicken (I don't measure... just sprinkle a little garam masala, cardamom, coriander, salt and pepper) and brown it in the skillet first... remove from the pan and set aside for later. Then I move on with sauteing the veggies and spices... paying special attention to brown the spices and the tomato paste for deeper flavor. I also completely omit the blender step... I chop everything fine and I see no point in getting something else dirty! It is just wonderful!! Recipe source: www.melskitchencafe.com”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large 12-inch skillet, heat the oil over medium heat until hot.
  2. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes.
  3. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
  4. Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth.
  5. Pour the sauce back into the skillet and add the half and half.
  6. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir.
  7. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
  8. Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted.
  9. Serve the chicken and sauce over hot jasmine or basmati rice. Garnish with fresh, chopped cilantro, if desired. Also, serve with Naan or Roti Paratha for dipping.

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