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Prep Time: 20 Minutes Cook Time: 38 Minutes |
Ready In: 58 Minutes Servings: 4 |
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This recipe came from a recipe booklet insert in one of my magazines. Delicious. Ingredients:
2 tablespoons vegetable oil, divided |
1 lb chicken thigh, cut into bite-size pieces (boneless, skinless) |
1 onion, chopped |
2 garlic cloves, finely chopped |
1 tablespoon ginger, finely chopped |
2 tablespoons butter |
2 teaspoons lemon juice |
1 teaspoon garam masala |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1 cup tomato sauce |
1 cup evaporated milk (regular, 2%, or fat free) |
1/4 cup plain yogurt |
salt and pepper, to taste |
Directions:
1. Heat 1 tbsp (15 ml) oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
2. Heat remaining oil in a large saucepan over medium-high heat. Saute onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
3. Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
4. Taste and adjust seasonings as necessary.
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