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Instructions |
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Finely grind onion in food processor or blender until smooth and paste-like.
Cut chicken into bite-sized pieces
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Combine onion, ginger, chili, and oil in a large pan over medium heat.
Add tomato paste and chicken broth--stir until mixed well.
Bring to a gentle boil. Add cream slowly.
Reduce heat and simmer.
Note- The sauce WILL make a mess. Have your grease/splatter shield handy!
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In a separate frying pan, melt 1 tbsp butter.
Add chicken, then salt and pepper to taste.
Stir until thoroughly cooked (about 5 minutes).
Stir chicken into sauce mixture.
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Add garam masala, lime juice, and cinnamon. Add butter by the tablespoon, so it has a chance to melt. Stir frequently until all butter is melted.
Let sauce and chicken simmer on low heat while rice boils.
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Serving
Suggestions |
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Serve hot with naan, and enjoy! -)
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Originally Submitted
10/11/2009
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