Don’t be intimidated by the list of ingredients, these are just spices, and believe me, it’s WORTH it!
For the chicken:
400 g (14 oz) boneless and skinless chicken breasts
120 mL (1/2 cup) milk
3 cloves of garlic
15 g (0,5 oz) fresh ginger
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground red chili powder
1/2 tsp of salt
For the sauce:
200 g (1 cup) tomato puree (grated tomatoes)
25 g (1 Tbsp + 2 tsp) unsalted butter
3 Tbsp vegetable oil
240 mL (3/4 cup + 3 Tbsp) heavy or thickened cream (use a low-fat cream for lower calories)
2 Tbsp fresh cilantro or parsley to garnish
1 small onion
4 cloves of garlic
15 g (0,5 oz) frech ginger
1 tsp garam masala
1 tsp ground cumin
1/2 tsp turmeric powder
1/2 tsp ground coriander
1/2 tsp ground red chilli powder (adjust to your taste preference)
1/2 tsp salt
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Prepare the sauce. Heat oil in a large skillet. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, chilli powder and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. If needed, add 1 Tbsp olive oil.
Pour in the tomato puree and salt. Let simmer for about 10 – 15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream through the sauce.
Now you need to fry the chicken. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side.
Add the chicken into the pan with sauce and cook for an additional 8 – 10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with cilantro or parsley, and serve with hot garlic butter rice.