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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This recipe is a bit of a labour of love, but it is well worth the wait. Ingredients:
2 1/2 lbs boneless skinless chicken breasts, cubed |
4 tablespoons tandoori paste |
15 ounces plain yogurt |
4 tablespoons lemon juice |
5 tablespoons campbell's tomato soup |
3 tablespoons fresh ginger, grated |
10 ounces creamo |
1 teaspoon garam masala |
3/4 teaspoon salt |
1/4 teaspoon sugar |
1 teaspoon red chili pepper flakes |
1/4 teaspoon cayenne pepper |
1 tablespoon dried coriander |
4 teaspoons lemon juice |
1 teaspoon ground cumin |
4 ounces butter |
Directions:
1. Mix together tandoori paste, yogurt and the juice from one lemon (About 3 Tbsp).
2. Place chicken in the tandoori mixture and marinade for at least 1 hour.
3. Remove chicken from the tandoori mixture and bake at 350 degrees F until cooked.
4. In a measuring cup combine tomato soup and add water until you reach 1 Cup of liquid.
5. Add ginger, garam masala, salt, sugar, chillies, coriander, 4 teaspoons of lemon juice, and cumin to the water & tomato soup mixture.
6. Melt Butter in a frying pan. Mix tomato soup mixture into the butter and add cooked chicken cubes.
7. Simmer and Serve over rice.
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