I made the original recipe, which was pretty delicious, but way too spicy for my kids to eat. Sadly, I ended up eating this alone. For this more kid-friendly version, I reduced the heat, including the cumin. I also reduced the amount of chicken and added in veggies, notably cauliflower.
This recipe feels really involved when you're making it, mainly because there are so many spices. It's worth it, though. Now I just have to learn to make naan...
- 1 clove garlic, minced
- 1 tbsp minced fresh ginger
- 1 tbsp kosher salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 cup yogurt
- 1/2 lemon, juiced
- 1 boneless skinless chicken breasts, chopped
- 1/2 stick butter
- 1 yellow onion, diced
- 1 small can tomato paste
- 1 15 oz can tomato sauce
- 1 cup heavy cream
Combine the garlic, ginger, salt, cumin, coriander, paprika, cinnamon, turmeric, and cayenne.
Add half the mixture to the yogurt and lemon juice. Add the chicken. Cover and refrigerate for an hour.
Melt the butter in a large heavy skillet over medium heat. Saute the onion and tomato paste until it starts to darken. Add the rest of the spice mixture and cook until fragrant.
Stir in the tomato sauce. Simmer for 10 minutes. Add the cream and simmer for another 30 minutes.
Add the marinated chicken, including the sauce.
Transfer to a serving platter, and garnish with fresh cilantro.
Serve with rice or naan.